Cornflake Crusted Halibut W Chile Cilantro Aioli Recipes
CORNFLAKE CRUSTED HALIBUT W/ CHILE-CILANTRO AIOLI
This is a recipe from the Sept. 2007 cooking light. I'm cataloging them for my own future use so I don't have to keep the magazines lying around. The picture for this looked amazing.
Provided by pewpew1982
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Aioli:Combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
- Fish: 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 the 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.
- serve fish with Aioli and lemon wedges.
HALIBUT CHEEKS WITH SPICY AIOLI
Steps:
- Soak the halibut in the buttermilk for several minutes, then remove and dredge in the flour. Whisk together the buttermilk and egg in a stainless-steel bowl. Dip the halibut into the liquid, and then remove and dredge in the breadcrumbs until coated. Refrigerate for 1 hour.
- Heat the canola oil in a straight-sided saucepot to 325 degrees F. Submerge the cheeks in the oil and fry until golden brown. Season with the cayenne and salt and serve with spicy mayonnaise for dipping.
CORN-FLAKE CRUSTED FISH FILLETS WITH CHILE-CILANTRO AIOLI
I love using different crusts on fish and chicken. This is excellent with a white fillet such as catfish, tilapia or halibut. The mayonnaise aioli has just enough spice to really compliment the fish!
Provided by MommyMakes
Categories Kid Friendly
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
- To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
- Heat oil in a large skillet (non-stick works best) over medium-high heat.
- Dip fillets in milk mixture and then dredge in cornflake mixture.
- Add to pan and cook 4 minutes per side or until fish flakes easily.
- Garnish with lemon wedges and serve with aioli.
Nutrition Facts : Calories 405.5, Fat 14.3, SaturatedFat 3.2, Cholesterol 104.9, Sodium 647.3, Carbohydrate 24.1, Fiber 0.7, Sugar 2.3, Protein 43.6
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- 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.
CORNFLAKE-CRUSTED HALIBUT WITH CHILE-CILANTRO AIOLI RECIPE
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