s CORNFLAKE-CRUSTED HALIBUT WITH CHILI-CILANTRO AIOLI ****
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s CORNFLAKE-CRUSTED HALIBUT WITH CHILI-CILANTRO AIOLI ****
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Ingredients
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Instructions Instructions: *** 1-17-09 excellent and we used pollock, use a hot pan, used jalapeno as i couldn't find a serrano *** 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. 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 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. Yield: 4 servings (serving size: 1 fish fillet, about 1 tablespoon mayonnaise mixture, and 1 lemon wedge) CALORIES 367 (27% from fat); FAT 11.2g (sat 1.6g,mono 6.3g,poly 1.9g); IRON 2.4mg; CHOLESTEROL 56mg; CALCIUM 166mg; CARBOHYDRATE 25.1g; SODIUM 645mg; PROTEIN 40.8g; FIBER 2.2g Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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