Halibut contains omega-3's, essential fatty acids that play a role in brain function, reducing inflammation and lowering your risk of heart disease.
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*
In a small bowl, combine cilantro, mayonnaise lemon juice and garlic. Stir. Place in refrigerator until ready to serve.
In a shallow dish, whisk together milk and egg whites.
In another shallow dish, combine crushed cereal, flour, ginger and black pepper. Mix well.
In a large nonstick skillet, heat oil over medium-high heat.
Dip each fillet into the milk-egg mixture, then lightly coat with cereal/flour/spice mixture. Place coated fish fillets in heated skillet and cook on each side for 4 to 5 minutes or until fish flakes easily with a fork.
Serve fish warm with cooled aioli. Garnish with lemon wedge, if desired.