I love anything deep-fried, especially fish, but eating too much of it can take a toll on a girl’s waist line.  I created this fried fish alternative once when I was on a diet and had a bad craving for the real thing.  The crust was crisp, the fish moist and flakey–-I didn’t even miss all the fat!  In the summertime, I love pairing the fish with this tomato-avocado-corn relish.  The relish is so good, that I sometimes increase the recipe and serve it as a side dish.  Don’t be afraid to experiment with the cornflakes either.  I love making this dish with chicken as well.

Preheat oven to 325 degrees F.

In a sealed plastic baggy, crush the cornflakes. Add paprika, salt, pepper, and cayenne pepper.  Put the mixture in a shallow dish. In another shallow dish, use a whisk to combine the eggs and egg white.

Season each halibut fillet with salt and pepper.  Dip each fillet in the egg mixture and then dredge in the cornflake mixture. Place the fish on a greased baking sheet and bake until the fish is opaque and flakes with a fork, about 15 minutes.

While the fish is baking, make the relish.  Mix all of the relish ingredients in a small bowl.  Set aside.

Place the halibut on a serving plate and spoon the relish on top of the halibut. Serve immediately.