Cornflake Crusted Halibut With Chile Cilantro Aioli Recipes

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CORNFLAKE CRUSTED HALIBUT W/ CHILE-CILANTRO AIOLI



Cornflake Crusted Halibut W/ Chile-Cilantro Aioli image

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

2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chili, seeded and minced
1 garlic clove, minced
1 cup nonfat milk
1 large egg white, lightly beaten
2 cups corn flakes, finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
24 ounces halibut fillets
4 lemon wedges

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.

CORN-FLAKE CRUSTED FISH FILLETS WITH CHILE-CILANTRO AIOLI



Corn-Flake Crusted Fish Fillets With Chile-Cilantro Aioli image

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

2 tablespoons minced fresh cilantro
3 tablespoons mayonnaise (fat-free if desired)
1 serrano chili, seeded and minced
1 garlic clove, minced
1 cup milk
1 large egg white, lightly beaten
2 cups corn flakes, crushed
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6 ounce) fish fillets
lemon wedge

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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