Best 2 Cornflake Crusted Halibut With Chile Cilantro Aioli Recipes

Whether you're an experienced chef looking for a fun, new twist on a classic dish or a home cook searching for an easy, yet elegant way to impress your dinner guests, the cornflake crusted halibut with chile cilantro aioli is a recipe you won't want to miss! This delightful entree combines a tender, flaky halibut fillet with a crispy, flavorful cornflake crust, complemented by a zesty, herbaceous chile cilantro aioli. With its vibrant colors and tantalizing aromas, this dish is sure to become a favorite at your table.

Here are our top 2 tried and tested recipes!

CORNFLAKE CRUSTED HALIBUT W/ CHILE-CILANTRO AIOLI

Cornflake Crusted Halibut W/ Chile-Cilantro Aioli image

This is a recipe from the Sept. 2007 cooking light. I'm cataloging them for my own future use so I don't have to keep the magazines lying around. The picture for this looked amazing.

Provided by pewpew1982

Categories Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chili, seeded and minced
1 garlic clove, minced
1 cup nonfat milk
1 large egg white, lightly beaten
2 cups corn flakes, finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
24 ounces halibut fillets
4 lemon wedges

Steps:

Aioli:Combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
Fish: 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 another shallow dish.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
Dip fish in the milk mixture and dredge in cornflake mixture.
add fish to pan and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
serve fish with Aioli and lemon wedges.

CORN-FLAKE CRUSTED FISH FILLETS WITH CHILE-CILANTRO AIOLI

Corn-Flake Crusted Fish Fillets With Chile-Cilantro Aioli image

I love using different crusts on fish and chicken. This is excellent with a white fillet such as catfish, tilapia or halibut. The mayonnaise aioli has just enough spice to really compliment the fish!

Provided by MommyMakes

Categories Kid Friendly

Time 23m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons minced fresh cilantro
3 tablespoons mayonnaise (fat-free if desired)
1 serrano chili, seeded and minced
1 garlic clove, minced
1 cup milk
1 large egg white, lightly beaten
2 cups corn flakes, crushed
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6 ounce) fish fillets
lemon wedge

Steps:

Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
Heat oil in a large skillet (non-stick works best) over medium-high heat.
Dip fillets in milk mixture and then dredge in cornflake mixture.
Add to pan and cook 4 minutes per side or until fish flakes easily.
Garnish with lemon wedges and serve with aioli.

Nutrition Facts : Calories 405.5, Fat 14.3, SaturatedFat 3.2, Cholesterol 104.9, Sodium 647.3, Carbohydrate 24.1, Fiber 0.7, Sugar 2.3, Protein 43.6

Tips:

For the crispiest coating, use fresh cornflakes.
To make the cornflake crumbs, you can either crush them by hand in a plastic bag or use a food processor.
If you don't have panko breadcrumbs, you can use all cornflake crumbs.
Be careful not to overcook the halibut, as it will become dry and tough.
Serve the halibut with your favorite dipping sauce, such as tartar sauce, remoulade, or aioli.

Conclusion:

Cornflake-crusted halibut is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cornflake coating gives the halibut a crispy crust, while the chile-cilantro aioli adds a flavorful kick. This dish is sure to be a hit with your family and friends.