AIOLI:
- 2 tbsp minced fresh cilantro
- 3 tbsp 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
- ¼ cup all purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 4 – 6 oz halibut fillets
To prepare aioli, combine cilantro, mayonnaise, serrano and minced garlic, stirring well.
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt and pepper in another shallow dish.
Heat 2 tbsp olive oil in a large nonstick skillet over medium high heat. Dip fish in 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 or until desired degree of doneness. Serve fish with aioli and lemon wedges.
4 servings.
