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Cornflake-Crusted Halibut with Chile-Cilantro Aioli

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Chef: Bob Emmett

Serves: 4

Preheat:

Ingredients:

2 tbsp minced fresh cilantro
3 tbsp fat-free mayonnaise
1 whole serrano chile, seeded and minced
1 clove garlic, minced
1 cup fat-free milk
1 whole large egg white, lightly beaten
2 cup cornflakes, finely crushed
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
(4) 6 oz halibut fillets
12 wedge lemon

Aioli: To prepare, combine first 4 ingredients, stirring well.
Fish: To prepare, combine milk and egg white in a shallow dish, stirring well with a whisk.
Combine cornflakes, flour, salt and black pepper in a shallow dish.
Heat oil in a large non-stick skillet over medium-high heat.
Dip fish in milk mixture; dredge in cornflake mixture.
Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.