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Crusted Skillet Halibut Steaks With Chile-Cilanto Aioli

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“You can even add a couple tablespoons grated parmesan cheese to the cornflake mixture if desired, to easily crush the cornflakes place in a heavy ziploc bag, seal the bag and crush with a rolling pin, or you can purchase the cornflake crumbs in a box already crushed. Try to make the aioli up to a day in advance to blend flavors.”
READY IN:
28mins
YIELD:
4 halibut steaks
UNITS:
US

Ingredients Nutrition

Directions

  1. For the aioli; mix all ingredients in a bowl and adjust to taste; chill until ready to use.
  2. For the fish; in a small bowl whisk the milk and egg together; trensfer to a shallow dish.
  3. In a shallow dish; mix the cornflake crumbs, flour, seasoned salt, black pepper, garlic powder and cayenne (if using).
  4. Heat oil in a large skillet over medium-high heat.
  5. Dip the halibut steaks into the egg/milk mixture and then coat well in the cornflakes mixture; using you hands pat down the mixture firmly to adhear to the fish.
  6. Fry the fish for about 4 minutes on each side, or until the fish flakes easily with a fork.
  7. Serve with the aioli and lemon wedges.

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