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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

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.

Cooking Light MARCH 2004

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

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.

Nutritional Information

Amount per serving
  • 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
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Cornflake-Crusted Halibut with Chile-Cilantro Aioli recipe

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