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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
NutritionAioli
- 2tablespoons minced fresh cilantro
- 3tablespoons fat-free mayonnaise
- 1
- 1
Fish
- 1cup nonfat milk
- 1large egg white, lightly beaten
- 2cups corn flakes, finely crushed
- 1⁄4
- 1⁄2teaspoon salt
- 1⁄4teaspoon black pepper
- 2tablespoons olive oil
- 24ounces halibut fillets
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DIRECTIONS
- Aioli:Combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
- Fish: to prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk.
- combine cornflakes, flour, salt, and black pepper in another shallow dish.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
- Dip fish in the milk mixture and dredge in cornflake mixture.
- add fish to pan and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
- serve fish with Aioli and lemon wedges.
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