Cornflake-Crusted Halibut with Chile-Cilantro Aioli

  • denisetirish Posted: 11/25/08
    Worthy of a Special Occasion

    I made this using frozen halibut fillets from a warehouse store, and cut the recipe in half (except for the egg white). It was so good, I made it a second time the following weekend. Crunchy, and the aioli packs a punch. I would make it for other family members, but not for guests, because the preparation is all in the last couple minutes. I also cooked it a little longer, because the fish was not cooked in eight minutes.

  • Skeiter23 Posted: 01/08/09
    Worthy of a Special Occasion

    This is one of the best fish recipes I've made at home. It's simple and easy to throw together on a week night but is even worthy of a weekend night. I always double the aioli to have a little extra. I serve it with the white rice tossed with cilantro and red bell peppers as well which is fabulous. This recipe is sure to not disappoint.

  • Robin123 Posted: 03/04/09
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    This is fantastic and easy. Great flavor!!! Added light sour cream and lime juice as was recommended before.

  • Shauna07 Posted: 06/29/10
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    I made this recipe for my boyfriend last night and we loved it. I used mayo made with olive oil which gave the aioli a great flavor. I will definitely make this again.

  • postie Posted: 06/01/09
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    I made this dish for my husband who has been a vegetarian for the past 20 years. We're both endurance athletes who needed more protein in our diets and he decided to try wild-caught seafood. Since he loves tex-mex and spicy food, I thought this recipe would be his perfect entry into one of my favorite fish. He liked it, but it didn't blow us away. I agree with other reviewers that this does not make the cut for a dish to serve to company. Frying the fish at the end is too labor intensive and it makes the house smell. It was fine for a casual weeknight dinner and it didn't take more than 20 mins to make. My husband is not a fan of mayo so I made a salsa topping instead. I minced the serrano chile, cilantro and two cloves of garlic and combined it with a diced tomato and about a teaspoon of olive oil. I added a pinch of salt and pepper. It tasted fabulous! I served it with Goya black beans and rice and salad with a serrano pepper vinaigrette dressing. I'll make this again, but I think I will use corn tortilla chips instead of corn flakes just to give it a bit more tex-mex flavor. Also, I will use more than one serrano chile. We love spicy food and this just didn't seem to have that much bite.

  • sharilou Posted: 07/13/09
    Worthy of a Special Occasion

    I've made this recipe quite a few times, and it is just spectacular. I use dried cilantro in the sauce (can't stand the fresh stuff), and the last time I cooked it, I didn't have cornflakes so substituted tortilla chips...equally good if not better! And based on the sauce, I normally serve this with more Mexican flavored sides....corn, black beans, etc.

  • cookinmomma4 Posted: 05/17/10
    Worthy of a Special Occasion

    Delicious!! So easy and even my kids love it(without the sauce). This sauce is great just a little spicy for them. We substituted Tilapia for a hugh price advantage. Great Recipe!!!!

  • mjmmjk Posted: 03/24/10
    Worthy of a Special Occasion

    Made this last night and loved it! It was like eating a great piece of fried fish without the grease or feeling disgusting afterward! The Aioli was perfectly spicy, I used miracle whip instead of low fat mayo. Served with light watercress salad, perfect!

  • PghGourmet Posted: 06/05/11
    Worthy of a Special Occasion

    While the cornflake crusted halibut was delicious, I did not like the overall taste of the cilantro aioli. Cilantor, serrano pepper, and garlic are all very intense flavors in and of themselves, but when combined all together, one just seemed to overwhelm the other. The mayonnaise did nothing to counteract the intensity, so I added a couple of teaspoons of lime juice to "cut the flavor," which made the aioli a bit better but still not great. I will keep the halibut recipe but next time I will use a different aioli or tartar sauce recipe to go with.

  • QueeTheBean Posted: 06/18/11
    Worthy of a Special Occasion

    This has been a hit every time I've served it. It is very easy to make, yet it always gets rave reviews. I have also substutited tilapia.

  • Anitac143 Posted: 11/27/11
    Worthy of a Special Occasion

    Excellent recipe. We made this tonight for guests we had over, and it was a hit - fish substituted with haddock, and the sauce was absolutely delicious. Will definitely be making this again!

  • Ramonalite Posted: 01/14/12
    Worthy of a Special Occasion

    Here's the deal - this is a great way to "fry" fish. We absolutely love it - not sure I'd make it for a special occaision but for a family dinner this is outstanding - that's the problem with the rating system on this website. I have not made the aioli as my husband doesn't like cilantro and mayo has so many calories - we've used hot sauce and salsa with the fish. I highly recommend this method of cooking - also note that 2 cups of crumbs is a lot - i'd try half the coating recipe and see if that works for you - you can always add more but you have to throw it out once you've dipped the fish in it. This is quick and easy--Love it!

  • jennrgraham Posted: 01/11/12
    Worthy of a Special Occasion

    Absolutely loved it! My grocery store didn't have halibut, so I substituted cod. It was very good. The breading is crunchy and flavorful, and we liked the aioli. Great recipe!

  • kmmarsh14 Posted: 05/21/13
    Worthy of a Special Occasion

    This recipe turned out amazing, with a few tweaks. I definitely recommend using halibut, although any firm white fish will work. I used bran flakes instead of cornflakes, and added a little garlic powder and cumin to the flake/flour mixture. The sauce definitely needed some lime juice, and got better after it sat for a while (I made it early and put it in the fridge for about an hour). You could also bake the fish instead of pan frying to make it even lower in fat and calories. I'll definitely be making this again.

  • carolfitz Posted: 07/28/13
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    Foolproof. We season the flour, coat the fish with that then dip in milk/egg wash & cornflakes last. Don't crust the skin side & this seems to work best for us. Last night served with CL's roasted potato salad.

  • Myp8nts Posted: 07/28/13
    Worthy of a Special Occasion

    I have used halibut and cod. Dip in flour, then buttermilk, cornflakes, buttermilk and then panko. I bake it and it is crispy and light. for the aioli I used a chipotle and a little adobo instead of the serrano, less cilantro (about 2 tsp) and grated the garlic on the microplane, 1/2 cup mayo and 1/2 cup sour cream. I let the aioli sit for at least an hour to meld the flavors. this is also good to dip french fries in....

  • melendbm Posted: 09/01/13
    Worthy of a Special Occasion

    This is a great recipe to introduce your family to fresh fish! Our kids loved fish filets from the store, and we wanted a healthier alternative. This really fits the bill. It is easy to make and the kids LOVE it. We have managed to get them to move on from this and start eating other non-breaded fish. Works with any white fish.

  • KathrynNC Posted: 10/27/13
    Worthy of a Special Occasion

    We used cod (didn't have any halibut at the grocery store; the rest of the recipe followed exactly) and really enjoyed this dish. I used the full amount of "breading" despite other reviews to cut back. I didn't feel that half would have been enough even though I did have some left over. Getting the "breading" mixture to stick was a different story! I might try a low fat buttermilk next time and let it sit a while. May also try the recommendations to add some garlic power and/or cumin. Served with a small portion of rice and sauteed hericot verts and thinly sliced sweet peppers.

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