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Cornflake Crusted Halibut with Chile-Cilantro Aioli Recipe

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This recipe for Cornflake Crusted Halibut with Chile-Cilantro Aioli, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brook Egbert
Added: Wednesday, September 16, 2009


Aioli (the fish sauce):

2 tbsp minced fresh cilantro
3 tbsp mayo
1 serrano chile, seeded and minced
1 garlic clove, minced

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 tbsp olive oil
4 (6 oz) Halibut fillets
lemon wedges

Prepare the ailoi, combining all 4 ingredients...we 10 times the recipe the sauce is so good and we find we need more. To prepare the fish, combine the milk, and egg white in a shallow dish, stirring well with a whisk. Combine the 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 and cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with aioli and lemon wedges. Note - Because the aioli sauce is so good - we like to 10 times the recipe.

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