Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Cornflake-Crusted Halibut with Chile-Cilantro Aioli Recipe
Becky Luigart-Stayner; Jan Gautro
We loved this halibut recipe so much, we gave it our highest rating. Make the mayonnaise-based aioli ahead, if you like. To crush the cornflakes, place them in a zip-top plastic bag, seal, and press with a rolling pin.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Lia Mack Huber,

Cooking Light

March 2004
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