Aioli:
2 T. minced fresh cilantro
3 T. fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced

Fish:
1 C. fat-free milk
1 large egg white, lightly beaten
2 C. cornflakes, finely crushed
1/4 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
2 T. olive oil
4 (6-oz.) halibut fillets
Lemon wedges

To prepare aioli, combine first 4 ingredients, 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 a shallow dish. 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. Serve with mayonnaise mixture and lemon wedges.

Yield: 4 servings
Serving size: 1 fish fillet, about 1 T. mayonnaise mixture, and 1 lemon wedge

Calories: 367
Fat: 11.2g
Fiber: 2.2g