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baby bunching bites: cornflake-crusted halibut with chile-cilantro aioli

Posted Jan 28 2010 7:44am

Before you freak because we mention fish, just hear me out. Fish is a huge staple in our household--1-2 times a week. It's good a for-you-food on every level. So if you like fish, I'm going to incorporate some Baby Bunching-friendly recipes from the sea. While fishsticks are yummy and kids can't resist, sometimes it's important for kids to see the real deal. And doing it earlier in their life makes it easier down the road. My kids started out with salmon, and we slowly moved to white fish, which they will now eat not fried or crusted with something. (This did take some time, but ketchup did help ease the change.)

This recipe is a nice transition from fish sticks to real fish.

The recipe is adapted from Cooking Light can use any white fish. I prefer Mahi Mahi (from Trader Joes because it's super cheap and yummy.) It looks kid-friendly and has a nice grown-up sauce that can be adapted any number of ways. Best of all it's super fast to make if you don't have time. This recipe is similar to one that uses potato chips on top (which is really, really good, but fattier).

Aioli:
2  tablespoons  minced fresh cilantro (or even ground coriander works)
3  tablespoons  fat-free mayonnaise (or regular)
1  serrano chile, seeded and minced (or Tabasco, cayenne pepper)
1  garlic clove, minced

Fish:
1  cup  fat-free milk
1  large egg white, lightly beaten
2  cups  cornflakes, finely crushed
1/4  cup  all-purpose flour
1/2  teaspoon  salt
1/4  teaspoon  black pepper
2  tablespoons  olive oil
4  (6-ounce) halibut fillets or other white fish.
Lemon wedges


Preparation
To prepare aioli, combine first 4 ingredients, 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 a shallow dish.

Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mayonnaise mixture and lemon wedges. I have also baked this in the oven if you don't want all the oil in there. Just lightly coat a baking pan and cook until lightly browned and fish flakes when done.

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