Cornflake-Crusted Halibut with Chile-Cilantro Aioli

The test kitchen liked this dish of halibut with aioli with garlic and herbs so much that they gave it the highest rating. You'll love that it only takes 25 minutes to cook.
To make the aioli, combine the cilantro, mayonnaise, serrano and minced garlic, mixing well.To prepare the fish, combine the milk and egg white in a shallow bowl, stirring well with a whisk. Combine the cornflakes, flour, salt, and black pepper in another shallow bowl.Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Dip the fish in the milk mixture and roll in the cornflake mixture. Place the fish in the pan and cook for 4 minutes on each side, or until the fish is easily delaminated when tested with a fork, or until the desired degree of roasting. Serve the fish with aioli and lemon wedges.