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).
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
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
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.