Every once in a while I like to share with you a recipe we enjoy. This recipe I found ages ago in Cooking Light and have had it in my own recipe box. Therefore, I can feel pretty good about being healthy, but this one definitely isn’t lacking in taste. It’s also pretty easy and fast to prepare. I do have to admit that I don’t use the recommended fat free mayo. Personally, not a big fan and would rather just eat less if calories are a concern. Also, I used Mahi Mahi here. It is less expensive and a fish we enjoy.
Aioli
2 Tbsp. minced fresh cilantro
4 Tbsp fat free mayonnaise
1 Serrano chili, minced (start with half and add more to taste…it does have a kick, which we enjoy, but you might like less)
1 garlic clove, minced
2 tsp lemon juice
Mix all the ingredients together and refrigerate until ready to use.
Cornflake Crusted Halibut
1 cup fat free milk
1 large egg white, lightly beaten
2 cups cornflakes, crushed finely
1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil
4 (6 oz) halibut fillets (again, I used mahi mahi, and it worked great)
To prepare fish, combine milk and egg whites in a shallow dish, stirring well with a whisk. In a separate shallow dish combine crushed cornflakes, flour, salt and pepper. Heat oil in a large non-stick 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 aioli and lemon wedges.
