Cornflake-Crusted Halibut with Chile-Cilantro Aioli
I loved this recipe so much, I gave it my highest rating. Make the mayonnaise-based aioli ahead, if you like. To crush the cornflakes, place them in a zip-top plastic bag, seal, and press with a rolling pin. 4 servings (serving size: 1 fish fillet, about 1 tablespoon mayonnaise mixture, and 1 lemon wedge) 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 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 4 (6-ounce) halibut fillets
Lemon wedges Preparation To prepare aioli, combine first 4 ingredients, stirring well. 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 a shallow dish. Heat oil in a large nonstick 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. Serve with mayonnaise mixture and lemon wedges. Nutritional Information Amount per serving Calories: 367 Calories from fat: 27% Fat: 11.2g Saturated fat: 1.6g Monounsaturated fat: 6.3g Polyunsaturated fat: 1.9g Protein: 40.8g Carbohydrate: 25.1g Fiber: 2.2g Cholesterol: 56mg Iron: 2.4mg Sodium: 645mg Calcium: 166mg