Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Cooking Light crowned this the best fish recipe, and while I may not go that far, this is certainly top 5. The crust is crunchy without being greasy, slightly sweet without being over-powering. It goes together in a flash, and comes out pretty much perfect every time. Cod works equally well as halibut.

Serve with roasted potatoes for a great twist on fish and chips.

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, lightly beaten
2 cups cornflakes, finely crushed (I use a food processor)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
4 (6-ounce) halibut/cod fillets
4 lemon wedges

To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.(this makes a fairly spicy sauce. For less heat, use a jalapeño).

To prepare fish, combine milk and egg 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.

--Adapted from Cooking Light magazine