Cornflake-Crusted Halibut with Chile-Cilantro Aioli

One of these days I need to make a list of my favorite recipes thus far. This would be on that list. Very near the top. This fish was so easy to make, and was so delicious that I planned to make it again this week. The fish was cooked absolutely perfectly and the aioli was a perfect compliment to it. I highly recommend this recipe (adapted from Cooking Light).

Ingredients:

Aioli:

2 tablespoons minced fresh cilantro

3 tablespoons fat-free mayonnaise

1/4 cup reduced fat sour cream

1 tsp lemon juice

1 serrano chile, seeded and minced

1 garlic clove, minced

Fish:

1/2 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

4 lemon wedges

Directions:

To prepare aioli, combine cilantro, mayonnaise, sour cream, lemon juice, 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 black pepper in another shallow dish.

Heat 2 tablespoons 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.

Linked to Coupon Cookin's Tasty Traditions and Delightfully Dowling Mangia Mondays.