Cornflake-Crusted Halibut with Chile-Cilantro Aioli

A dip in egg white and a dredge in crushed cornflakes gives this halibut a wonderfully crispy texture without deep-frying. The aioli, with fiery serrano and lots of garlic, blows tartar sauce out of the water. Just about any vegetable will pair well with this dish, or try it as a sandwich on hearty bread or Kaiser rolls.

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