Crusted Haliut with Chile Aioli

Wishing we were on the beach, I thought we should do a Mexican style fish recipe. Halibut is a great fish for beginning fish eaters, it is flaky, white & firm. Serve this up with rice and beans for a dish worthy of a seaside restaurant.

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 tortilla chips, 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 chips, 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 aioli mixture and lemon wedges.