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Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Cornflake-Crusted Halibut with Chile-Cilantro Aioli
Becky Luigart-Stayner; Jan Gautro
Yield

4 servings (serving size: 1 fish fillet, about 1 tablespoon mayonnaise mixture, and 1 lemon wedge)

We loved this halibut recipe so much, we gave it our highest rating. Make the mayonnaise-based aioli ahead, if you like.

Ingredients

  • Aioli:
  • 2 tablespoons minced fresh cilantro
  • 3 tablespoons 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 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 (6-ounce) halibut fillets
  • Lemon wedges

Nutrition Information

  • calories 367
  • caloriesfromfat 27 %
  • fat 11.2 g
  • satfat 1.6 g
  • monofat 6.3 g
  • polyfat 1.9 g
  • protein 40.8 g
  • carbohydrate 25.1 g
  • fiber 2.2 g
  • cholesterol 56 mg
  • iron 2.4 mg
  • sodium 645 mg
  • calcium 166 mg

How to Make It

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

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  2. 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 a shallow dish.

  3. 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 mayonnaise mixture and lemon wedges.