I'd give it a 31/2. M&C really liked. Next time, I'd crush the cornflakes lightly, not pulverize. Thick cuts of halibut took much longer to cook than stated with more oil needed. For the aioli I'd use less pepper, it was way too hot for me and more cilantro. Served with steamed asparagus and grapes. C's comment, "I smell fish sticks!" Both cleaned their plates.
Cornflake-Crusted Halibut with Chile-Cilantro Aioli
The test kitchen loved this halibut dish with herbed garlic aioli so much that they gave it their highest rating. You'll love that it takes only 25 minutes to make.
Yield: 4 servings (serving size: 1 fish fillet, about 1 tablespoon aioli, and 1 lemon wedge)
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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
- 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 (about 1 ounce)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 (6-ounce) halibut fillets
- 4 lemon wedges
- To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, 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 another shallow dish.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.
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