"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, by , is from The Egger Family Recipes, 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!

Contributor:  
Contributor:  
LeeAnn Egger

Category:
Category:

Ingredients:  
Ingredients:  
Aioli:
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced

Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
Lemon wedges

Directions:
Directions:
1. To prepare aioli, combine first 4 ingredients, stirring well.

2. 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.

3. 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 aioli and lemon wedges.

 

 

 

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