Saturday, March 11, 2006

Cornflake Crusted Halibut with Chile-Cilantro Aioli

I made this last night for this month's Iron Chef: Something Awful competition. The theme was seafood. I'd made this before and it was good but could have been better, so I improved it this time.

My changes: I couldn't find halibut, so I used flounder. It's thinner so it has a quicker cooking time. I put some onion powder and garlic salt into the cornflake mixture. And I used a whole egg rather than an egg white because I forgot to separate the egg. Oops!

Cornflake-Crusted Halibut with Chile-Cilantro Aioli
Recipe from Cooking Light

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.

Makes 4 servings

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