Crispy Herbed Halibut with Chive Aioli

This is a great version of fried fish ~ very crispy and flavorful. Cooking Light made this recipe with shrimp, but we have lots of halibut to eat before our next PCS!

Yield: Serves 4 (serving size: about 5 shrimp (or chunks of fish) and 2 tablespoons sauce)
Ingredients:
3/4 cup panko (Japanese breadcrumbs), divided
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
1/8 teaspoon crushed red pepper
2 tablespoons cornstarch
2 large egg whites, lightly beaten
1 1/2 pounds large shrimp, peeled and deveined (or skinless halibut filets cut into bite-size chunks)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1/2 cup 2% Greek yogurt
1/4 cup canola mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
1/4 teaspoon ground red pepper

Preparation:
1. Combine 1/4 cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with remaining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp (fish) with salt and black pepper. Dredge half of shrimp (fish) in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp (fish) in panko mixture; press to adhere. Repeat procedure with remaining shrimp (fish).
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of shrimp (fish) to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp (fish).
3. Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp (fish).

Nutritional Information:
(for shrimp recipe)
Calories: 430
Fat: 21.7g
Saturated fat: 2.9g
Monounsaturated fat: 11.4g
Polyunsaturated fat: 4.9g
Protein: 41.3g
Carbohydrate: 14.8g
Fiber: 0.7g
Cholesterol: 265mg
Iron: 4.4mg
Sodium: 583mg
Calcium: 115mg