Cornflake-Crusted Halibut with Chile-Cilantro Aioli

I have made this several times, followed recipe except used reduced fat mayo instead of fat free. Cooked it in a cast iron skillet on the grill so the house wouldn't smell fishy, excellent!

Loved this! We love halibut and the cornflake coating was a great combo. The aioli has a kick to it but I think it's a must. Definitely a keeper!

I loved the crunch on the fish. I used tilapia because that is what I had, but I'm sure it would taste great on any white fish. The sauce was good too, however, I only had dried cilantro and I feel it would likely be better with fresh. Definitely a keeper!

I have never given a 2 star review before but I had to with this one. The sauce is tasty, but the fish was just lacking. I think using panko crumbs alone is just as effective. Dunking the fish in egg whites an skim milk, bleh. I'd rather use straight egg. I know it's supposed to be a "light " recipe but the corn flakes did not stick to the fish at all as a result. I won't make this again :(

We only cooked up the fish portion of this recipe. We thought it was a great way to transfer boring whiting or flounder fillets into something our children loved. Would definitely do this dish again for it's simplicity & crunchy yumminess.

For the budget conscious, this recipe works with any white fish. Everyone here is excited for dinner when this is on the menu. Love it! Super good in fish tacos.

Easy and reliable -- we've made this a couple times to recipe since it was chosen as "best fish" in 2007. http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html Last night we subbed Prudhomme's "blackened redfish" seasoning for the salt & pepper and cut the cornflakes & flour in half. We always seemed to have a lot left over, maybe cause we only crust the top & sides, leaving the skin-side "naked." Served with yellow rice and black beans. Not a fan of the aioli, but made it out of habit. This morning I'm wondering about all the recipes calling for panko -- would coarse-crushed cornflakes be a less-expensive sub?

I have made this recipe four or five times. The first few times, I was lucky--the mahi mahi I used came in just the right proportions. I made it again tonight with filets that were thick--it made me uncomfortable, concerned they wouldn't cook right. Sure enough, they didn't. Key point: if your fish filets are extremely thick, slice them so they are about 3/4" or they will take ten minutes per side and taste rubbery. Personally, I think the aioli makes the dish! But because I enjoy a little kick, I add either half the seeds of the pepper, or add another seeded serrano. And a squeeze of lemon in the aioli is nice too.

This is a fabulous recipe, good enough for company but fast and easy enough for a weeknight. I have made it several times without changes to the recipe. Wonderful- make it tonight!

We loved this!! My husband even liked it, and he doesn't like fish. This is a keeper for sure! I served with israeli couscous and roasted brussel sprouts.

Literally the BEST halibut recipe that I have ever made. I make this dish at least once a month. It is a fantastic meal to make for company. Delicious!

Very easy and SO tasty! Have made with the aioli and with tartar sauce and we prefer the tartar sauce. Wouldn't think it was CL!

I love the spicy kick of the chile-cilantro aioli. I thought this recipe was simple to put together and delicious! I highly recommend it!

This recipe was so easy and delicious! I will be trying this with other types of fish as well. My picky boyfriend even loved it. This is a keeper.

This is my absolute favorite fish recipe on this site. I've used both halibut and sea bass and they are both excellent! The aioli sauce makes the dish and the cornflake crust is to die for when cooked properly. You must try this!

My family enjoyed this recipe. The aoli makes the meal. I could not find serrano peppers, so I used a half a jalapeno, with seeds. It had just the right amount of heat. I will definately make this again.

This recipe created the perfectly crunchy piece of fish. I used mahi mahi because that's what I had on hand, but it turned out so well that I'll be trying this crusting method on different types of fish and poultry as well. I did not make the aoili, but the lemon juice brought out the flavor well. I did add garlic powder and a little bit of paprika to the flour/cornflake mixture as I wasn't convinced that just salt & pepper would be enough. I served the fish with a side of steamed veggies. This will be a go-to quick meal for me during the week.