Cornflake-Crusted Halibut with Chile-Cilantro Aioli

SPICY! Make sure you wash your hands after chopping the serrano chile! Definitely tasty though, and if you're not a big spice fan, you could always use half a chile or use a more mild pepper in its place.
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Yield: 4 servings (serving size: 1 fish fillet, about 1 tablespoon aioli, and 1 lemon wedge)
Ingredients
Aioli:
* 2 tablespoons minced fresh cilantro
* 3 tablespoons fat-free mayonnaise
* 1 serrano chile, seeded and minced
* 1 garlic clove, minced
Fish:
* 1/2 cup fat-free milk
* 1 large egg white, lightly beaten
* 1 cup cornflakes, finely crushed
* 1/8 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 2 tablespoons olive oil
* 4 (6-ounce) halibut fillets
* 4 lemon wedges
Preparation
To prepare aioli, combine cilantro, mayonnaise, serrano, 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 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.
Nutritional Information
Calories: 367 (27% from fat)
Fat: 11.2g (sat 1.6g,mono 6.3g,poly 1.9g)
Protein: 40.8g
Carbohydrate: 25.1g
Fiber: 2.2g
Cholesterol: 56mg
Iron: 2.4mg
Sodium: 645mg
Calcium: 166mg