Cornflake Crusted Halibut W/ Chile-Cilantro Aioli

This is a recipe from the Sept. 2007 cooking light. I'm cataloging them for my own future use so I don't have to keep the magazines lying around. The picture for this looked amazing.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Aioli

• 2  tablespoons  minced fresh cilantro
• 3  tablespoons fat-free mayonnaise
• 1  serrano chili, seeded and minced
• 1  garlic clove, minced

• Fish

• 1  cup nonfat milk
• 1  large  egg white, lightly beaten
• 2  cups  corn flakes, finely crushed
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  tablespoons olive oil
• 24  ounces halibut fillets
• 4  lemon wedges

Directions

1. Aioli:Combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
2. Fish: to prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk.
3. combine cornflakes, flour, salt, and black pepper in another shallow dish.
4. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
5. Dip fish in the milk mixture and dredge in cornflake mixture.
6. add fish to pan and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
7. serve fish with Aioli and lemon wedges.