Monday, November 17, 2008

Cooking Light Night-Cornflake Crusted Halibut, Toasted Millet-Confetti Vegetable Salad and Orange Mini Bundt Cakes

It's Cooking Light Night again! This time I decided to do a main dish, a side, and a dessert. Since my family loves fish, I decided to try the Cornflake Crusted Halibut that got rave reviews from the staffers at Cooking Light. I picked a spicy serrano to add to the aioli and it was perfect with this fish. The halibut was a little pricey, but I figure it is ok to splurge once in awhile. I had some millet that wanted to be used, so I found a fun salad that had a yummy dressing to use that up.
Then there were the Mini Orange Bundt cakes that I remember from the cover 2 years ago. I have been wanting to make them and finally got the chance. I must have a mini- mini bundt pan, because I got 24 mini bundts and 12 mini muffins from the recipe. These are chock full of yummy stuff, like toasted pecans, coconut, chopped orange slice candy, and chopped dates, and I had a ton of them, so I took them to a little get-together and everyone loved them. They would be a good holiday food gift!

Cornflake-Crusted Halibut with Chile-Cilantro Aioli
The test kitchen loved this halibut dish with herbed garlic aioli so much that they gave it their highest rating. You'll love that it takes only 25 minutes to make.
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
4 lemon wedges
To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, 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 another shallow dish.Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.
Toasted Millet and Confetti Vegetable Salad with Sesame and Soy Dressing
3 tablespoons rice vinegar
1 tablespoon cold water
1 tablespoon low-sodium soy sauce
1 teaspoon canola oil
1/2 teaspoon dark sesame oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1 garlic clove, minced
1 cup uncooked millet
2 cups water
3 tablespoons chopped walnuts (I omitted these and used sprinkled toasted sesame seeds on the finished salad)
1 tablespoon low-sodium soy sauce
1 cup diced carrot
1 cup chopped fresh cilantro
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup thinly sliced green onions
1 tablespoon finely chopped seeded jalapeño pepper
To prepare dressing, combine the first 8 ingredients in a small bowl.To prepare salad, heat a medium saucepan over medium-high heat. Add millet to pan; cook 5 minutes or until golden, stirring often. Add 2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Cool completely.Heat a small saucepan over medium-high heat. Add nuts; cook 3 minutes or until lightly toasted, stirring occasionally. Add 1 tablespoon soy sauce; cook 30 seconds, stirring constantly.Cook carrot in boiling water 3 minutes or until tender. Drain; rinse with cold water. Drain. Combine millet, carrot, cilantro, bell peppers, onions, and jalapeño in a large bowl. Drizzle dressing over the millet mixture; toss well. Top with walnuts.
Orange Mini Bundt Cakes Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday gifts. The decorative Garland Bundtlette pan used to bake our cover cakes is available at Williams-Sonoma ( You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.
Cooking spray
1 3/4 cups granulated sugar
10 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
2 large eggs
3 cups all-purpose flour (about 13 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped orange slice candy (about 10 pieces)
1 cup pitted dates, diced
1/2 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 cup fat-free buttermilk
1 cup powdered sugar
2 tablespoons fresh orange juice
Additional ingredient:1 tablespoon powdered sugar (optional)
Preheat oven to 350°.
To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, coconut, and nuts over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.
Spoon 1/3 cup batter into each mini Bundt cup. Bake at 350° for 16 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans; brush the top of each warm cake with about 2 teaspoons glaze. Cool completely on a wire rack. Garnish cakes with 1 tablespoon powdered sugar, if desired.

Tuesday Morning- Tuesday's with Dorie- Arborio Rice Pudding- what flavor will it be? come back tomorrow and see!


Marie said...

Everything looks so delicious Mary Ann! I have been so swamped that I've not been able to do a lot of blog reading lately, but I just had to pop in and see what you were up to! I love the new look of your page as well! It's wonderful!

Maria said...

We just bought a mini bundt pan. Can't wait to try these!! The halibut looks yummy too!

Cathy said...

This whole meal looks fabulous! I always vow that I am going to start making more fish -- this looks like a great recipe to start with! Love those mini (or are they mini mini?) bundt cakes!

Anonymous said...

Ooh...I'm going to have to try the millet salad. It looks delicious (plus I'm trying to use more whole grains).

The Blonde Duck said...

Ode to halibut and how I love thee.....

Mary Ann said...

Marie- I totally understand! It is hard to get around to see all the wonderful things popping up on everyone's blogs. Thanks for coming by!

Maria- you will love your mini bundt pan! It is fun to use!

Cathy-I hope you get to make fish soon. My kids really love it! I think they are mini-mini!

Pinkstripes- I am trying to use more whole grains too, and millet is so versatile!

Blonde Duck- ditto!!

Steph said...

Mary ann, that looks like the perfect dinner! Everything looks so light and nutritious. I love adding orange to cakes, it adds such wonderful flavour!

PureIce23 said...

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Hope to speak to you soon!!!

n.o.e said...

Whoa, that's Cooking Light Night devotion - 3 recipes! I made that fish a little while ago, and used panko crumbs. It's my favorite way to eat halibut now. That aoili is to die for! I'm seriously intrigued by those cakes; I can't imagine putting orange slice candy in it, but I'll take in on faith that it's wonderful!

Mary Ann said...

Nancy, I was surprised about the orange candy too. They were not fun to chop (as you can imagine), but they actually tasted really great in there.

Sophie said...

Only 25 minutes to make that fish! Very impressive. This entire meal sounds like a foodie dream, a very healthy and flavorful one :).

Aggie said...

I think it's going to be "Cooking Light Night" at my house tonight too...this fish looks awesome!