Cornflake-Crusted Halibut with Chile-Cilantro Aioli

We gave this recipe our 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.

Yield: 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

Calories:

367 (27% from fat)

Fat:

11.2g (sat 1.6g,mono 6.3g,poly 1.9g)

Protein:

40.8g

Carbohydrate:

25.1g

Fiber:

2.2g

Cholesterol:

56mg

Iron:

2.4mg

Sodium:

645mg

Calcium:

166mg