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)

Halibut Tostadas with Lime-Cumin Vinaigrette

Vinaigrette
1/4 cup lime juice
2 teaspoons grated lime peel
2 teaspoon honey
2 teaspoon ground cumin
2 teaspoon Dijon mustard
1/2 teaspoon salt
6 Tablespoons canola oil
2 teaspoons chopped cilantro

Tostadas

4 (6 oz.) halibut fillets (1-1/4 to 1-1/2 inches thick)-also can use tilapia or mahi-mahi
1 Tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 tostada shells
4 cups shredded romaine lettuce
2 large tomatoes, diced
1/2 cup diced red onion, divided
1 mango, chopped
1 avocado, chopped
2 Tablespoons chopped cilantro

1. In small bowl, whisk together all vinaigrette ingredients except oil and cilantro. Slowly whisk in 6 Tablespoons oil; stir in 2 Tablespoons cilantro.

2. Heat grill. Brush halibut with 1 Tablespoon oil; sprinkle with 1/4 teaspoon salt and pepper. Place on gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-high coals; cover grill. Grill 6-8 minutes or until halibut/fish just begins to flake, turning once.

3. Meanwhile, microwave tostada shells on high 40 seconds or until warm. Top each with one-fourth of the lettuce and tomatoes and 1 Tablespoon of the onion. Top with halibut; sprinkle with mango, avocado and remaining onion. Drizzle with vinaigrette; sprinkle with 2 Tablespoons cilantro.

4 Servings

Alterations: You can pan fry the fish over the stove, if you don't want to grill it.
You can also mix together the tomatoes, onion, mango, avocado and cilantro into a salsa, and serve over top.

Chili-Lime Broiled Halibut with Cilantro Capellini

Chili-Lime Broiled Halibut with Cilantro Capellini

Halibut
2 Tablespoons fresh lime juice
2 teaspoons olive oil or vegetable oil
1 garlic clove, minced
1 teaspoon chili powder
¼ teaspoon salt
1 lb. Halibut steaks (¾ inch thick)

Capellini
8 oz. Uncooked angel hair pasta
1 Tablespoon olive oil or vegetable oil
1 teaspoon grated lime peal
½ teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons finely chopped cilantro

In a small bowl, combine lime juice, 2 teaspoons oil, garlic, chili powder and ¼ teaspoon salt; mix well. Spray broiler pan. Place halibut steaks on sprayed pan; brush with lime juice mixture.

Broil 4 to 6 inches from heat for 6 minutes. Turn halibut; brush with lime mixture. Broil 4 to 6 minutes or until fish flakes easily with fork.

Meanwhile, in a large saucepan, cook pasta. Drain; return to saucepan. Add 1 Tablespoon oil, lime peel, ½ teaspoon salt and pepper; toss to coat. Cover to keep warm.

Just before serving, add cilantro to pasta; toss. Cut halibut into serving-size pieces. Serve with pasta.
4 servings