Tempura Baked Halibut with Cilantro Aioli
This baked halibut gets a crisp, tempura-style coating without a pot of hot oil. The trick is the batter: ice-cold water and a very light hand with the whisk, which leaves it lumpy and keeps the crust thin instead of doughy. A quick aioli of low-fat mayonnaise, raw garlic, cilantro and lemon sits alongside, and a dash of cayenne turns it up if you want more heat. It feeds five.
Instructions
Whisk the egg in a medium bowl, then pour in the ice water. The water should be very cold, so keep it chilled until the moment you use it.
Add the flour and stir only until it is just combined. The batter should look a little lumpy, and mixing it smooth will make the coating heavy.
Spray a baking pan with nonstick canola cooking spray so the fish will not stick.
Dip each piece of halibut in the batter, coating it fully, and set it in the prepared pan.
Bake the fish in a 350°F oven for 20 minutes, or until the coating is slightly golden.
While the fish bakes, whisk the mayonnaise, olive oil, garlic, cilantro, lemon juice and black pepper together in a small bowl to make the aioli.
Serve the hot fish with the aioli alongside. Reduced sodium soy sauce also works as a dipping sauce, and a pinch of cayenne or crushed red pepper in the aioli adds heat.
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