Experience the delightful crunch of Cornflake Crusted Halibut paired with a vibrant, zesty Chile Cilantro Aioli – a truly amazing and healthy dish perfect for any meal.

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Crispy Cornflake Crusted Halibut with Zesty Chile Cilantro Aioli: A Healthy and Flavorful Seafood Delight

Life often throws unexpected challenges our way, and sometimes, finding comfort in delicious, nourishing food is exactly what we need. As I pen this, my thoughts are very much with my husband, who is currently undergoing surgery on his knee. It’s been a long and arduous journey, stretching over two years since he first tore his PCL. The recovery has been fraught with misdiagnoses and the frustration of seeking competent medical advice. Finally, we’ve found a surgeon who truly understands the complexity of his injury and the best path forward.

The path, however, is a challenging one. While today’s osteotomy aims to provide much-needed stability by cutting into the bone and inserting wedges, it’s a temporary measure. We know that within the next five years, a full knee replacement will be inevitable. This news has been particularly hard for my husband, a man who, despite his young age, is coming to terms with the reality that he may never run again. A former college baseball player who even played semi-professionally, the thought of giving up recreational baseball is a profound emotional struggle. His athletic identity is deeply ingrained, and accepting these physical limitations is a process that requires immense courage and resilience.

We’ll be spending the next few days at the hospital, as there’s a significant risk of blood clots post-surgery, necessitating close monitoring. This means I’ll be stepping away from my computer and work to be by his side, providing support and care as he begins his recovery. In these moments of uncertainty and stress, cooking healthy, comforting meals becomes a source of stability and love. It’s a way to nurture, to provide strength, and to create moments of normalcy amidst the extraordinary.

Knowing I’d be away, I wanted to leave you with a recipe that embodies both health and incredible flavor – a perfect dish to brighten your table and nourish your body. This Cornflake Crusted Halibut with Chile Cilantro Aioli is a meal I prepared a couple of weeks ago, and it was an absolute hit in our home. It’s especially timely for anyone who made a New Year’s resolution to eat healthier, as it delivers on that promise without sacrificing an ounce of taste. In fact, this recipe was highlighted as one of the editors’ favorites in Cooking Light, and for good reason!

Why This Cornflake Crusted Halibut Will Become Your New Favorite Fish Dish

This isn’t just another fish recipe; it’s an experience. Imagine flaky, tender halibut encased in a golden, unbelievably crispy cornflake crust, perfectly pan-fried to a delicate crisp. But the magic doesn’t stop there. This delightful crunch is elevated by a vibrant, creamy Chile Cilantro Aioli – a sauce so versatile and bursting with fresh, zesty, and subtly spicy flavors that it could elevate almost any dish. The contrast of textures and the harmonious blend of tastes make this meal truly unforgettable. It’s a testament to how healthy eating can be both exciting and deeply satisfying.

Halibut itself is a fantastic choice for a healthy meal. It’s a lean white fish, rich in protein and beneficial omega-3 fatty acids. Its mild flavor makes it incredibly versatile, and its firm texture holds up beautifully to various cooking methods, including this crispy coating. By opting for a cornflake crust and pan-frying, we achieve that satisfying crunch typically associated with deep-fried foods, but with significantly less oil and a much lighter feel. This makes it an ideal option for a weeknight dinner when you crave something special but also wholesome.

The beauty of this dish lies in its simplicity and the thoughtful combination of ingredients. It’s quick to prepare, making it a stellar choice for busy evenings, yet it feels elegant enough for entertaining guests. The aioli, in particular, is a game-changer. Its bright and piquant notes cut through the richness of the fish, creating a balanced and refreshing profile. This recipe truly champions the idea that healthy food can be utterly delicious and easy to make, proving that you don’t have to compromise on flavor when striving for a nutritious diet.

Crafting the Perfect Chile Cilantro Aioli: A Flavorful Companion

The aioli is the soul of this dish, providing a fresh, spicy, and creamy counterpoint to the crispy halibut. It’s incredibly easy to whip up and packs an impressive flavor punch with just a few ingredients. The key is to use fresh, high-quality components to ensure the best taste.

To begin, you’ll need:

**Minced fresh cilantro:** This herb brings a bright, earthy, and slightly citrusy note to the aioli. Don’t skimp on freshness; vibrant green cilantro makes a huge difference.
**Fat-free mayonnaise:** This serves as the creamy base, allowing the other flavors to shine without adding excessive richness. If you prefer, a light olive oil mayonnaise can also work well.
**Serrano chile, seeded and minced:** The serrano adds a lively kick. By seeding it, you control the heat level, allowing the pepper’s fruity notes to come through without overwhelming the palate. For less heat, you can use half a serrano or substitute with a jalapeño. For more heat, leave some seeds in.
**Minced garlic clove:** Fresh garlic is essential for that pungent, aromatic depth that complements the chile and cilantro so beautifully.

Simply combine all these ingredients in a small bowl and stir until thoroughly mixed. Allow the aioli to sit for a few minutes while you prepare the fish, giving the flavors a chance to meld and deepen. This simple step transforms it from a collection of ingredients into a cohesive, flavorful sauce that you’ll want to put on everything!

Achieving Golden Perfection: The Cornflake Crusted Halibut

The crispy coating on the halibut is achieved through a clever use of crushed cornflakes, which create an incredibly light and crunchy crust that’s far superior to traditional breadcrumbs in this application. The process is straightforward, ensuring a perfectly cooked and delightfully textured fish every time.

Here’s what you’ll need for the fish:

**Fat-free milk:** This, combined with egg white, helps the cornflake crust adhere to the fish.
**Large egg white, lightly beaten:** The egg white acts as a binder, ensuring the cornflakes form a beautiful, even coating.
**Cornflakes, finely crushed:** This is the star of the crust! Crush them well, either by hand, in a food processor, or by placing them in a bag and rolling with a rolling pin. Fine crumbs adhere better and create a more uniform crispness.
**All-purpose flour:** A light dusting of flour helps create a base for the wet ingredients to stick, ensuring a robust crust.
**Salt and black pepper:** Basic seasonings to enhance the flavor of both the fish and the crust.
**Olive oil:** Used for pan-frying, adding a hint of richness and facilitating that gorgeous golden-brown crispness.
**Halibut fillets (6-ounce each):** Look for fresh, firm fillets. Halibut is a premium fish, so treat it with care. You can also substitute other firm white fish like cod or tilapia if halibut isn’t available.
**Lemon wedges:** An essential accompaniment for serving, providing a bright, acidic counterpoint to the rich fish and aioli.

Instructions for Preparing the Crispy Halibut:

**Prepare the Aioli:** In a small bowl, combine the minced fresh cilantro, fat-free mayonnaise, seeded and minced serrano chile, and minced garlic. Stir well until all ingredients are thoroughly blended. Set aside to allow the flavors to develop.
**Set Up Dredging Stations:** In one shallow dish, whisk together the fat-free milk and lightly beaten egg white until well combined. In a second shallow dish, combine the finely crushed cornflakes, all-purpose flour, salt, and black pepper. Mix these dry ingredients thoroughly to ensure even seasoning.
**Preheat Skillet:** Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. You want the oil to be shimmering, but not smoking, indicating it’s ready for the fish.
**Coat the Halibut:** Take each halibut fillet and first dip it into the milk and egg white mixture, ensuring it’s fully coated. Let any excess liquid drip off. Then, dredge the fillet in the cornflake mixture, pressing gently to make sure the crumbs adhere well to all sides of the fish.
**Cook the Fish:** Carefully add the coated halibut fillets to the hot skillet. Cook for approximately 4 minutes on each side. The cooking time may vary slightly depending on the thickness of your fillets. The fish is done when it turns opaque throughout and flakes easily when tested with a fork. Aim for a beautiful golden-brown and crispy crust.
**Serve Immediately:** Transfer the cooked halibut fillets to serving plates. Serve hot with generous dollops of the freshly prepared Chile Cilantro Aioli and a few vibrant lemon wedges on the side for squeezing.

Serving Suggestions and Expert Tips

This Cornflake Crusted Halibut with Chile Cilantro Aioli is a complete meal in itself, but it also pairs beautifully with a variety of side dishes. For a light and healthy accompaniment, consider serving it with steamed asparagus, roasted broccoli, or a simple green salad with a vinaigrette dressing. If you’re looking for something more substantial, a side of fluffy couscous, quinoa, or roasted sweet potatoes would be excellent choices. The bright flavors of the aioli also make it a fantastic topping for fish tacos or a spread on sandwiches.

Here are a few additional tips to ensure your dish is perfect every time:

**Fish Freshness:** Always start with the freshest halibut you can find. Fresh fish smells subtly briny, not “fishy.”
**Crushing Cornflakes:** For the crispiest crust, ensure your cornflakes are crushed finely but not to a powder. Small flakes provide the best texture.
**Don’t Overcrowd the Pan:** Cook the fish in batches if necessary to avoid overcrowding the skillet. Overcrowding can lower the pan’s temperature, leading to steamed rather than crispy fish.
**Adjust Heat:** Monitor the heat carefully. If the crust is browning too quickly, reduce the heat to medium to ensure the fish cooks through without burning the exterior.
**Aioli Spice Level:** Feel free to adjust the amount of serrano chile in the aioli to your preference. For a milder flavor, remove all seeds and veins from the chile. For more heat, include some or all of the seeds.
**Make Ahead Aioli:** The aioli can be made a day in advance and stored in an airtight container in the refrigerator. This allows the flavors to deepen even further.

In these turbulent times, finding comfort and joy in the simple act of preparing and sharing a delicious meal can be incredibly therapeutic. This Cornflake Crusted Halibut with Chile Cilantro Aioli is more than just a recipe; it’s an invitation to savor a moment of culinary delight, to nourish your body, and perhaps, to find a little bit of peace in a plate full of vibrant flavors. I hope you enjoy making and tasting this wonderful dish as much as we did.

Cornflake Crusted Halibut with Chile Cilantro Aioli

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 8 minutes

Servings: 4 servings

Course: Main Dish

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A good for you dish that tastes amazing, this Cornflake Crusted Halibut with Chile Cilantro Aioli starts with crispy halibut that is served with a flavorful chile cilantro sauce.

Ingredients

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 (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 6-ounce halibut fillets
4 lemon wedges

Instructions

To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, 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 another shallow dish.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in 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 or until desired degree of doneness.
Serve fish with aioli and lemon wedges.

Recipe Notes:

from Cooking Light September 2007