4 halibut filets without skin Kosher salt and fresh ground pepper 1/2 cup milk 1-1/2 cups gf corn flakes 2 Tablespoons peanut oil 1 shallot, chopped 1" piece of ginger, chopped 1/4 teaspoon hot pepper flakes Zest from 1 orange 2 cups orange juice 1 teaspooon corn starch
Place ginger, hot pepper flakes, shallots, orange zest and juice in a small sauce pan and bring to a boil. Reduce heat to simmer and reduce to 1 cup. Strain and set aside. Place corn flakes in a sealable plastic bag and roll with a rolling pin or crush with a mallet until you have even crumbs. Pour milk in a large plate and pour corn flake crumbs in a separate large plate. Salt and pepper fish then dip in the milk and then in the crumbs; coating well. Heat a large heavy skillet over medium-high heat and add oil. When hot, add fish and fry until nicely browned on both sides and fish is cooked through and firm to the touch. Remove to a plate. Heat the orange juice mixture in a small pan to boiling. Add cornstarch and 1 Tablespoon water mixture and stir until thickened. Serve fish drizzled with sauce.