Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Aioli:
2 tbsp. minced fresh cilantro
3 tbsp. mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced

Fish:
1 cup milk
1 large egg, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup flour
1/2 tsp. salt
1/4 tsp. white pepper
2 tbsp. olive oil
4 (6oz. each) halibut fillets
4 lemon wedges

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

To prepare fish, combine milk and egg in a shallow dish, stirring well with a
whisk. Combine cornflakes, flour, salt, and pepper in another shallow dish.

Heat 2 tbsp. 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.

4 servings