Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Cornflake-Crusted Halibut with Chile-Cilantro Aioli


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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.

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Bradenton, FL


  • Aioli:
  • 2 Tbs. minced fresh cilantro
  • 3 Tbs. fat-free mayonnaise
  • 1 serrano chile, seeded and minced
  • 1 clove garlic, minced
  • Fish:
  • 1 C. fat-free milk
  • 1 lg. egg white, lightly beaten
  • 2 C. cornflakes, finely crushed
  • 1/4 C. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbs. olive oil
  • 4 6-oz. halibut fillets
  • lemon wedges

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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.

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