Halibut w/ Cilantro Topping

Halibut w/ Cilantro Topping

For a different taste, try substituting fresh dill weed, basil, parsley or cilantro for this recipe.


1 cup milk
4 boneless halibut fillets, 1-inch thick (1 1/2 pounds)
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard
2 teaspoons freshly grated lemon peel
1/4 teaspoon salt
1/4 teaspoon white pepper
3/4 cup corn flakes, crushed

Preheat oven; set to convection at 400°F.

In a large resealable plastic bag, soak fish in milk for 20 to 30 minutes. Meanwhile, in a small bowl combine mayonnaise, cilantro, mustard, lemon peel, salt and pepper; mix well. Place fish (discard milk) in a lightly greased 13x9x2-inch baking dish. Evenly spread mayonnaise mixture over fish fillets; top with crushed corn flakes. Cook in convection oven at 400°F for 15 minutes or until fish flakes easily with a fork.

Makes 4 servings.

For traditional (non-convection) baking: Preheat and bake setting: 425ºF Time: 15 minutes