Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Hmmm...I never had halibut before. It really doesn't taste like anything, but is expensive. So that is my first knock. I just bought corn-flake crumbs and D used those. The crust and the Aioli were very good. Just the halibut part was eh. I would rather have red snapper.

We didn't use the lemon wedges.
Ate with Cauliflower and a side of basmati rice.

Cornflake-Crusted Halibut with Chile-Cilantro Aioli

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); PROTEIN 40.8g; CHOLESTEROL 56mg; CALCIUM 166mg; SODIUM 645mg; FIBER 2.2g; IRON 2.4mg; CARBOHYDRATE 25.1g Cooking Light, MARCH 2004