Best 3 Cornflake Crusted Halibut With Chile Cilantro Aioli Recipes
**Kick off your culinary journey with an extraordinary dish that tantalizes the taste buds and captivates the senses – Cornflake-Crusted Halibut with Chile-Cilantro Aioli.**
Embark on a delightful adventure with this crispy, flavorful halibut, delicately coated in a crunchy cornflake crust, perfectly balancing the tender texture of the fish. The accompanying Chile-Cilantro Aioli adds a vibrant and herbaceous touch, with a hint of spice that elevates the overall experience. This recipe symphony also includes a refreshing Corn and Black Bean Salad, bursting with vibrant flavors and colors, complemented by a tangy and zesty Lime-Honey Dressing. Indulge in the creamy goodness of the Avocado-Poblano Dip, a luscious blend of avocados, roasted poblano peppers, and a touch of sour cream, served with crispy tortilla chips for the ultimate dipping pleasure. Dive into this culinary masterpiece and let your taste buds dance with joy!
CORNFLAKE CRUSTED HALIBUT W/ CHILE-CILANTRO AIOLI
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
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.
CORNFLAKE-CRUSTED HALIBUT WITH CHILE-CILANTRO AIOLI
Steps:
- 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.
CORN-FLAKE CRUSTED FISH FILLETS WITH CHILE-CILANTRO AIOLI
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
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:
* When choosing halibut, look for fillets that are firm and have a mild, slightly sweet smell. Avoid fillets that are soft or have a strong fishy odor. * To make the cornflake crust, use plain cornflakes, not sweetened or flavored varieties. You can also use panko breadcrumbs or crushed crackers if you don't have cornflakes. * Be sure to season the halibut fillets generously with salt and pepper before coating them in the cornflake mixture. This will help to enhance the flavor of the fish. * When frying the halibut, use a non-stick skillet or cooking spray to prevent the fish from sticking. Cook the fish over medium heat until it is golden brown and crispy on the outside and flaky and tender on the inside. * The chile-cilantro aioli is a great complement to the cornflake-crusted halibut. To make the aioli, simply combine mayonnaise, sour cream, chopped cilantro, minced garlic, lime juice, and chili powder in a bowl and stir until well blended. * Serve the cornflake-crusted halibut with the chile-cilantro aioli, lemon wedges, and your favorite sides, such as roasted vegetables, mashed potatoes, or rice.Conclusion:
Cornflake-crusted halibut with chile-cilantro aioli is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The crispy cornflake crust adds a nice crunch to the tender halibut, while the chile-cilantro aioli adds a creamy and flavorful sauce. This dish is sure to be a hit with your family and friends.
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