Halibut with cilantro-lemon aioli

Whether you’re looking for a new meatless Monday dinner or a simple and quick dish for family of four, this halibut entree is a good choice. Rice cereal makes the coating gluten-free.

Ingredients

2 tablespoons fresh cilantro, minced
1/4 cup fat-free mayonnaise
1/2 teaspoon fresh lemon juice
1 clove garlic, minced
1 cup fat-free milk
2 large egg whites (You can also use 1/2 cup egg substitute.*)
1 1/2 cups Rice Chex® cereal, finely crushed
1/4 cup rice flour
1/2 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 4-ounce halibut fillets
4 wedges lemon*

Directions

1. In a small bowl, combine cilantro, mayonnaise lemon juice and garlic. Stir. Place in refrigerator until ready to serve.
2. In a shallow dish, whisk together milk and egg whites.
3. In another shallow dish, combine crushed cereal, flour, ginger and black pepper. Mix well.
4. In a large nonstick skillet, heat oil over medium-high heat. If cooking outdoors, coat grill grate with oil. Preheat grill to medium-high heat.
5. Dip each fillet into the milk-egg mixture, then lightly coat with cereal/flour/spice mixture. Place coated fish fillets in heated skillet or on grill and cook on each side for 4 to 5 minutes or until fish flakes easily with a fork.
6. Serve fish warm with cooled aioli. Garnish with lemon wedge, if desired.

Nutrition information