Cornflake-Crusted Halibut with Chile-Cilantro Aioli

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

Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
¼ cup all purpose flour (about 1 ounce)
½ teaspoon salt
¼ teaspoon black pepper
2 T. olive oil
4 (6 oz) halibut fillets (or other white fish)
4 lemon wedges

To prepare aioli, combine cilantro, mayonnaise, Serrano, and minced garlic, stirring well.  Make at least 2 hrs in advance.

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.

Yield: 4 servings (serving size: 1 fish fillet, about 1 T. aioli, and 1 lemon wedge)