2 T. minced cilantro
3 T. fat-free may (or greek yogurt)
1 serrano chile, seeded and minced
1 garlic clove, minced
1 C. milk
1 large egg white, lightly beaten
2 C. cornflakes, finely crushed
1/4 C. all-purpose flour
1/2 t. salt
1/4 t. pepper
2 T. olive oil
4 halibut fillets
4 lemon wedges
To prepare aioli, combine mayonnaise, serrano pepper, 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 T. 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 with aioli and lemon wedges.