Did you know it’s halibut season? At our local Costco, they have fresh Alaskan halibut that is unbelievably fresh and tasty. Most of what they have is in large portions – I should have invited some guests to come over as we have leftovers to serve probably another 4 people. The fish I bought was $20. What a bargain.
Now, if I can just get you to make this recipe. I think it’s going to have to go into my favorites list, it’s that good. Will you trust me about this? And, the recipe came from Cooking Light, too! Imagine that. Healthy and tasty too. According to the write-up from September of ’07, this recipe was created by Lia Huber and first printed in the magazine in March of ’04. The recipe received the test kitchen’s highest rating, and continues to be a staff favorite. I can see why. This may be my new, forever go-to recipe for halibut.
This is VERY easy to make. Truly it is. Trust me on this too. The aioli is just mayonnaise, minced fresh cilantro, a bit of fresh minced chile (serrano) and a minced garlic clove. The breading is merely flour and cornflake crumbs (with salt and pepper added in). You dunk the halibut into a mixture of milk and egg white, then into the breading mixture. You pan fry the halibut about 4 minutes per side, put on a dollop of the sauce and it’s done. How easy is that?
My DH made mmm noises all through dinner. A good sign. I served the fish on a bed of mashed potatoes (a real treat) and alongside I served some fresh asparagus, made according to Marie’s recipe from over at A Year from Oak Cottage. It’s called crumbled asparagus, and it’s become one of my favorite ways to make asparagus. So now, will you please go out and buy some halibut and make this?
A few changes have been made from the Cooking Light recipe: (1) I used less serrano because it was way too hot; (2) a full cup of milk is more than needed for dipping; (3) less cornflake crumbs were needed; (4) I also made this with regular mayo since I didn’t have any fat-free, and I made more sauce than the recipe called for. So those changes have been incorporated into the below recipe. The nutrition count below assumes you eat all the dipping and dunking mixture, which you probably won’t.
Cornflake-Crusted Halibut with
Recipe: adapted from Cooking Light, September ’07
Serving Ideas: The recipe indicated serving this with green beans (definitely need a green vegetable with this, for color) and rice tossed with cilantro and red bell pepper. I served the fish fillets on top of a small mound of mashed potatoes, plus roasted asparagus.
4 tablespoons minced fresh cilantro
4 tablespoons fat-free mayonnaise — or any kind of mayo
1/3 whole serrano pepper — seeded and very finely minced
1 whole garlic clove — minced
1/2 cup nonfat milk
1 large egg white — lightly beaten
1 1/2 cups corn flakes — finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
24 ounces halibut fillets — (6-ounces each)
Lemon wedges for garnish
1. To prepare aioli, combine first 4 ingredients, stirring well. Set aside (or refrigerate if made ahead).
2. 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.
3. 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.
Per Serving (not accurate since it includes all the dipping and breading): 342 Calories; 11g Fat (29.3% calories from fat); 39g Protein; 20g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 690mg Sodium.
If you really like halibut, and have time to make it, I have one other recipe here on my blog for Halibut Osso Buco.
A year ago: Shrimp, Bacon & Vegetable Chowder