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.

Lia Mack Huber
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
4 servings (serving size: 1 fish fillet, about 1 tablespoon aioli, and 1 lemon wedge)
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Ingredients

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Directions

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  • To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.

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  • 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.

Nutrition Facts

367 calories; calories from fat 27%; fat 11.2g; saturated fat 1.6g; mono fat 6.3g; poly fat 1.9g; protein 40.8g; carbohydrates 25.1g; fiber 2.2g; cholesterol 56mg; iron 2.4mg; sodium 645mg; calcium 166mg.