Loved this! We love halibut and the cornflake coating was a great combo. The aioli has a kick to it but I think it's a must. Definitely a keeper!
Cornflake-Crusted Halibut with Chile-Cilantro Aioli
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.
More From Cooking Light
- Calories: 367
- Calories from fat: 27%
- Fat: 11.2g
- Saturated fat: 1.6g
- Monounsaturated fat: 6.3g
- Polyunsaturated fat: 1.9g
- Protein: 40.8g
- Carbohydrate: 25.1g
- Fiber: 2.2g
- Cholesterol: 56mg
- Iron: 2.4mg
- Sodium: 645mg
- Calcium: 166mg
- 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
- Lemon wedges
- 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.
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