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Saturday, April 10, 2010


Am I the only person that asks the waiter at a seafood restaraunt, "Is this a "fishy" fish, or does it have a light fish flavor"?  There are just certain fish that just tastes like what a fish looks like....and that is the type of fish that I do not like.  I like a more mild flavor of fish.  That is why I jump at the chance to make any recipe that includes halibut.  Halibut is such a mild fish.  It is moist and flaky and goes well fried, grilled or seared.  I found an old recipe from Cooking Light for a Cornflake-Crusted Halibut with Chile-Cilantro Aioli.  The cornflake crust gave the fish a nice crispy texture on the outside, but it was still reallly moist on the inside.  The Aioli is mayo based, but to lighten it up the recipe called for fat free mayo.  Once you add the cilantro, serrano chile and garlic, you cannot tell it is fat free....all you taste is the great flavor.  This dish is super simple and light.  Perfect for a week-night meal.  I served it with some parmesan oven fries home-made coleslaw.  Fish and chips done "lite" and right!


* Serves 4

For the Aioli:
  • 2 TB. minced fresh cilantro
  • 3 TB. fat free mayo
  • 1 serrano chile, seeded and minced
  • 1 garlic clove, minced
For the fish:
  • 1 cup skim milk
  • 1 large egg shite, lightly beaten
  • 2 cups cornflakes, finely crushed
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 TB. olive oil
  • 4 (6 oz.) halibut fillets
  • Lemon wedges for garnish
  1. To prepare aioli, combine first 4 ingredients, stirring well.  Set aside.
  2. 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 bowl.
  3. 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.
  4. Serve with aioli and lemon wedges.

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