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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cornflake Crusted Halibut with Chile-Cilantro Aioli Recipe

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This recipe for Cornflake Crusted Halibut with Chile-Cilantro Aioli is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Aioli (the fish sauce):

2 tbsp minced fresh cilantro
3 tbsp mayo
1 serrano chile, seeded and minced
1 garlic clove, 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 tbsp olive oil
4 (6 oz) Halibut fillets
lemon wedges
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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