We loved this halibut recipe so much, we gave it our highest rating. Make the mayonnaise-based aioli ahead, if you like.
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
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
How to Make It
To prepare aioli, combine first 4 ingredients, 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 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 mayonnaise mixture and lemon wedges.
I loved the crunch on the fish. I used tilapia because that is what I had, but I'm sure it would taste great on any white fish. The sauce was good too, however, I only had dried cilantro and I feel it would likely be better with fresh. Definitely a keeper!
I have never given a 2 star review before but I had to with this one. The sauce is tasty, but the fish was just lacking. I think using panko crumbs alone is just as effective. Dunking the fish in egg whites an skim milk, bleh. I'd rather use straight egg. I know it's supposed to be a "light " recipe but the corn flakes did not stick to the fish at all as a result. I won't make this again :(
We only cooked up the fish portion of this recipe. We thought it was a great way to transfer boring whiting or flounder fillets into something our children loved. Would definitely do this dish again for it's simplicity & crunchy yumminess.
Easy and reliable -- we've made this a couple times to recipe since it was chosen as "best fish" in 2007. http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html Last night we subbed Prudhomme's "blackened redfish" seasoning for the salt & pepper and cut the cornflakes & flour in half. We always seemed to have a lot left over, maybe cause we only crust the top & sides, leaving the skin-side "naked." Served with yellow rice and black beans. Not a fan of the aioli, but made it out of habit. This morning I'm wondering about all the recipes calling for panko -- would coarse-crushed cornflakes be a less-expensive sub?
I have made this recipe four or five times. The first few times, I was lucky--the mahi mahi I used came in just the right proportions. I made it again tonight with filets that were thick--it made me uncomfortable, concerned they wouldn't cook right. Sure enough, they didn't. Key point: if your fish filets are extremely thick, slice them so they are about 3/4" or they will take ten minutes per side and taste rubbery.
Personally, I think the aioli makes the dish! But because I enjoy a little kick, I add either half the seeds of the pepper, or add another seeded serrano. And a squeeze of lemon in the aioli is nice too.