Cookbook:Tempura Baked Halibut with Cilantro Aioli

| Seafood

Fish

 * 1 pound halibut fillet, portioned into 2 ea. 2-inch chunks.
 * 1 cup flour
 * 1 egg
 * 1 cup ice water

Aioli

 * ¼ cup low-fat mayonnaise
 * 1 tbsp extra-virgin olive oil
 * 1 tbsp minced garlic
 * 1 tbsp chopped cilantro
 * 1 tsp lemon juice
 * 1 tsp black pepper

Procedure

 * 1) Whisk the egg in a medium bowl. Add very cold ice water.
 * 2) Add flour. Mix, but not too much.
 * 3) Spray a baking pan with nonstick canola cooking spray.
 * 4) Dip the fish in the batter and place in the prepared pan.
 * 5) Bake the fish in a 350°F oven for 20 minutes or until slightly golden.
 * 6) In small bowl, whisk in mayonnaise, olive oil, garlic, cilantro, lemon juice and black pepper for aioli.
 * 7) Serve and enjoy

Notes, tips, and variations

 * Do not over mix tempura batter! It can be a little lumpy.
 * Serve with reduced sodium soy sauce on the side.
 * Add cayenne or crushed red pepper to aioli for more heat.