Cornflake Crusted Halibut W Chile Cilantro Aioli
Elevate your seafood game with this Cornflake Crusted Halibut with Chile Cilantro Aioli, a dish that strikes the perfect balance of crunch and zest. Tender halibut fillets are enrobed in a crisp, golden cornflake coating seasoned with bold spices like paprika and garlic powder, then seared and oven-finished to perfection. The true star, however, is the vibrant chile cilantro aioli—a creamy blend of zesty lime juice, fresh cilantro, fiery jalapeño, and a touch of honey for sweetness, creating the ultimate dipping sauce. Ready in just 35 minutes, this dish is perfect for weeknight dinners or entertaining guests, and is sure to impress with its irresistible combination of textures and flavors. Serve with a lime wedge and an extra sprinkle of cilantro for a stunning seafood centerpiece!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets
- 3 cups Cornflakes
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Vegetable oil
- 0.5 cup Mayonnaise
- 0.25 cup (chopped) Fresh cilantro
- 1 tablespoon Lime juice
- 1 small (seeded and chopped) Fresh jalapeño
- 1 small (minced) Garlic clove
- 1 teaspoon Honey
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease with oil.
Place the cornflakes in a zip-top bag, seal it, and crush them into fine crumbs using a rolling pin. Transfer the crumbs to a shallow dish.
In another shallow dish, mix the flour with salt, black pepper, paprika, and garlic powder.
In a third shallow dish, beat the eggs until well blended.
Pat the halibut fillets dry with a paper towel. Dredge each fillet in the seasoned flour, ensuring it’s fully coated.
Next, dip the floured fillet into the beaten egg, letting any excess drip off.
Press the fillet firmly into the crushed cornflakes, coating evenly on all sides. Place the coated fillets on the prepared baking sheet.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the cornflake-crusted fillets for 1-2 minutes per side until golden brown. Work in batches, if necessary.
Transfer the seared fillets back to the baking sheet and bake in the preheated oven for 8-10 minutes, or until the halibut is opaque and flakes easily with a fork.
While the halibut bakes, prepare the chile cilantro aioli. In a food processor or blender, combine the mayonnaise, cilantro, lime juice, jalapeño, minced garlic, and honey. Blend until smooth and creamy.
Taste the aioli and adjust seasoning or lime juice, as needed. Transfer to a small serving bowl.
Serve the crispy cornflake-crusted halibut with a generous dollop of chile cilantro aioli on the side. Garnish with additional fresh cilantro, if desired.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.3 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 29.0 mcg | 145% | |
| Calcium | 43 mg | 3% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1243 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
