The test kitchen loved this halibut dish with herbed garlic aioli so much that they gave it their highest rating. You'll love that it takes only 25 minutes to make.
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
4 lemon wedges
How to Make It
To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
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 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 or until desired degree of doneness. Serve fish with aioli and lemon wedges.
I'd give it a 31/2. M&C really liked. Next time, I'd crush the cornflakes lightly, not pulverize. Thick cuts of halibut took much longer to cook than stated with more oil needed. For the aioli I'd use less pepper, it was way too hot for me and more cilantro. Served with steamed asparagus and grapes. C's comment, "I smell fish sticks!" Both cleaned their plates.
We used cod (didn't have any halibut at the grocery store; the rest of the recipe followed exactly) and really enjoyed this dish. I used the full amount of "breading" despite other reviews to cut back. I didn't feel that half would have been enough even though I did have some left over. Getting the "breading" mixture to stick was a different story! I might try a low fat buttermilk next time and let it sit a while. May also try the recommendations to add some garlic power and/or cumin. Served with a small portion of rice and sauteed hericot verts and thinly sliced sweet peppers.
This is a great recipe to introduce your family to fresh fish! Our kids loved fish filets from the store, and we wanted a healthier alternative. This really fits the bill. It is easy to make and the kids LOVE it. We have managed to get them to move on from this and start eating other non-breaded fish. Works with any white fish.
Foolproof. We season the flour, coat the fish with that then dip in milk/egg wash & cornflakes last. Don't crust the skin side & this seems to work best for us. Last night served with CL's roasted potato salad.
This recipe turned out amazing, with a few tweaks. I definitely recommend using halibut, although any firm white fish will work. I used bran flakes instead of cornflakes, and added a little garlic powder and cumin to the flake/flour mixture. The sauce definitely needed some lime juice, and got better after it sat for a while (I made it early and put it in the fridge for about an hour). You could also bake the fish instead of pan frying to make it even lower in fat and calories. I'll definitely be making this again.
Here's the deal - this is a great way to "fry" fish. We absolutely love it - not sure I'd make it for a special occaision but for a family dinner this is outstanding - that's the problem with the rating system on this website. I have not made the aioli as my husband doesn't like cilantro and mayo has so many calories - we've used hot sauce and salsa with the fish. I highly recommend this method of cooking - also note that 2 cups of crumbs is a lot - i'd try half the coating recipe and see if that works for you - you can always add more but you have to throw it out once you've dipped the fish in it. This is quick and easy--Love it!
While the cornflake crusted halibut was delicious, I did not like the overall taste of the cilantro aioli. Cilantor, serrano pepper, and garlic are all very intense flavors in and of themselves, but when combined all together, one just seemed to overwhelm the other. The mayonnaise did nothing to counteract the intensity, so I added a couple of teaspoons of lime juice to "cut the flavor," which made the aioli a bit better but still not great. I will keep the halibut recipe but next time I will use a different aioli or tartar sauce recipe to go with.
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