Best Fish/Shellfish: Cornflake-Crusted Halibut with Chile-Cilantro Aioli

This recipe received the Test Kitchens' highest rating, quite possibly because of the creamy, spicy aioli, a sophisticated alternative to tartar sauce. But let's not slight the fish: Firm-fleshed, meaty halibut holds up well to pan-frying, and our coating of crushed cornflakes ensures great crispy texture.

View Recipe: Cornflake-Crusted Halibut with Chile-Cilantro Aioli