Ingredients

½ cup Best Foods mayonnaise (of course homemade is even better)

2 Tbsp fresh lime juice

1 small Serrano chili, stem & seeds removed, minced

four six-ounce wild Alaskan halibut fillets

salt & freshly ground black pepper to taste

1 cup loose packed fresh cilantro

½ cup loose packed fresh oregano

1 tsp cumin seeds

2 egg whites, beaten

2 Tbsp olive oil

Directions

In a small bowl whisk together the mayonnaise, lime juice and the chile pepper Can be prepared several days in advance.

Place the fish fillets on a plate and season them on both sides with salt & pepper.

Place the cilantro,oregano & cumin seeds in a food processor and pulse to chop the herbs

to a fairly coarse texture, not a paste.

Brush a thin coating of the egg white onto the fish and press the herb mixture evenly onto each portion.

Add the oil to a large saute pan over medium-high heat.  When the oil is hot, but not smoking, saute the fish, herb side down until lightly browned.  Turn the fish and cook the other side.  Cooking time will vary depending on thickness of the fish.  (As a rule of thumb, a one-inch thick fillet takes about 3 minutes on each side over medium-high heat.)

Serve the halibut with a dollop of the chili lime mayonnaise and Warm Black Bean & c

Corn salad.   See website for that recipe.

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