Cornflake-Crusted Halibut with Chile-Cilantro Aioli

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 (about 1 ounce)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 4 (6-ounce) halibut fillets
• 4 lemon wedges

Preparation

1. To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
2. 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.
3. 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.