Serves 4

INGREDIENTS

• 1 cup fat-free milk
• 1 large egg white, lightly beaten
• 2 cups cornflakes, finely crushed
• 1/4 cup all-purpose flour (about 1 oz)
• 1/2 t salt
• 1/2 t black pepper
• 2 T olive oil
• 4 6-ounce halibut fillets
• 4 lemon wedges

1. To prepare aioli, combine cilantro, mayonnaise, serrano and garlic, stirring well

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 another shallow dish.

3. 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 fish with aioli and lemon wedges.