Halibut…. I have this new found love for this fish. I used to dream about chilean sea bass or salmon, but lately it’s all about the halibut. The only problem with halibut and chilean sea bass is that these fish do not come cheap. We like to have one really nice fancy dish at least once a month and this is where I am able to go buy a nice steak or fish. The week before we had gone out to eat at a nice steak restaurant in Lubbock and I wanted seafood to take the cake this go round.
The first time I tried halibut I crusted it with pretzels and it won my heart over immediately. This is when I knew I LOVED halibut. My only problem was trying to find something that would compliment it, but still keep it simple with flavor. After skimming my pantry closet I found a bag of uneaten pistachio nuts.
Well I did not want them to go to waste so I found out my new crust for the halibut. Pistachio crusted halibut was born, ok well maybe baked. I paired it with herbed couscous and a nice glass of dry white wine. Our fancy dinner was a success.
ENJOY ~ Meagan
Pistachio Crusted Halibut
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1/3 cup pistachios
1/4 cup panko bread crumbs
1/4 teaspoon salt, plus extra for seasoning
1/8 teaspoon ground cumin
4 teaspoons olive oil
4 6oz. halibut steaks
Preheat oven to 350 degrees.
Place pistachios, panko, salt and cumin in a food processor. Blend until most pistachios are chopped up.
Place halibut onto a non-stick or sprayed baking sheet. Cover each fish with a teaspoon of olive oil and sprinkle with salt. Using your hands pat down the pistachio mixture onto the top of each fish.
Bake in the oven for 15 -18 minutes or until internal temperature reaches 145 degrees.