Halibut with cilantro-lemon aioli

Halibut contains omega-3s, essential fatty acids that play a role in brain function, reducing inflammation and lowering your risk of heart disease.

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.

Makes 4 servings

Recipe contains: fish, eggs, milk

Carb choices per serving: 1.5

*Option not included in nutrition facts.