Aioli:
\n2 T. minced fresh cilantro
\n3 T. fat-free mayonnaise
\n1 serrano chile, seeded and minced
\n1 garlic clove, minced<\/p>\n
Fish:
\n1 C. fat-free milk
\n1 large egg white, lightly beaten
\n2 C. cornflakes, finely crushed
\n1\/4 C. all-purpose flour
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper
\n2 T. olive oil
\n4 (6-oz.) halibut fillets
\nLemon wedges<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1 fish fillet, about 1 T. mayonnaise mixture, and 1 lemon wedge<\/p>\n
Calories: 367
\nFat: 11.2g
\nFiber: 2.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n