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Recipe(tried): Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Main Dishes - Fish, Shellfish
We had the most excellent dinner last night. I served Cornflake-Crusted Halibut with Chile-Cilantro Aioli, Roasted oven fries, and wilted spinach with garlic and oil. The halibut was wonderful; the crust was very tasty, and the fish turned out just right. DH kept raving about how good everything was. Here's the fish recipe, from the March issue of Cooking Light. One thing I would do different next time is to use 1/2 cup milk instead of 1 cup, as I ended up wasting a fair amount.

CORNFLAKE-CRUSTED HALIBUT WITH CHILE-CILANTRO AIOLI

AIOLI:
2 tbsp. minced fresh cilantro
3 tbsp. fat free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced

FISH:
1 cup fat free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. olive oil
4 (6-ounce) halibut fillets
Lemon wedges

To prepare aioli, combine first 4 ingredients, stirring well.

To prepare fish, combine milk and egg white in shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt and pepper in a shallow dish.

Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mayo mixture and lemon wedge.

Makes 4 servings (serving size: 1 fish fillet, 1 tbsp mayo and 1 lemon wedge)
MsgID: 0815184
Shared by: Dianne, CA
Board: What's For Dinner? at Recipelink.com
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