Baked Halibut recipe 682x408


Halibut with cilantro-lemon aioli

  • Halibut is a firm, white, mild flavored fish that is a good source of potassium and vitamin D.
  • Halibut contains omega 3s, essential fatty acids that play a role in brain function, reducing inflammation and lowering your risk of heart disease.

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.


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*


  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


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