Monday, October 1, 2007

An Anniversary Dinner at home

Ben and I celebrated our first anniversary in Disney World enjoying dinner at the French restaurant, Bistro De Paris, overlooking the Lagoon at Epcot. We continued our anniversay on a cruise eating tons of yummy food. When we got back I actually missed cooking dinner for us. My mom had picked up our fresh anniversary cake, so I set out to make a nice dinner. The new Cooking Light is celebrating 20 years and included 20 of its best recipes...one of each category. I decided on the best Fish & Seafood recipe and it was delicious. The aioli sauce adds a ton of flavor. If I was short on time, I'd make the aioli and serve it with fish sticks. I'm determined it could make them taste gourmet.



Cornflake Crusted Halibut with Chile-Cilantro Aioli (Cooking Light)

Aioli:
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced
Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
Lemon wedges

To prepare aioli, combine first 4 ingredients, stirring well.
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in a shallow dish.

Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mayonnaise mixture and lemon wedges.

I decorated the table with a centerpeice from our wedding, our aniversary cake, cake topper and our cake cutting set.

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