I hope everyone had as awesome a holiday weekend as I did! Lots of food, lots of family, lots of training… all of it very happy-making. I’ll write more about all that soon, but for now, I feed you!
Cornflake-Crusted Halibut with Chile-Cilantro Aioli
from Cooking Light
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced
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 (any mild white fish will do)
Lemon wedges (optional)
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.
Nutritional Information (each serving is 1 fillet and 1 tablespoon aioli): 367 Calories, 11.2 grams Fat, 25.1 grams Carbohydrates, 40.8 grams Protein