Baking dish by @juliskaofficial. Ereka FB 10.1.26

 

Your dinner party showstopper!

 

Pistachio Halibut Ingredients:

 

• ¾ cup panko

 

• ½ cup crushed raw pistachios

 

• 2 tbsp honey

 

• 3 tbsp extra virgin olive oil

 

• 2 tbsp fresh parsley, chopped

 

• ½ tsp kosher salt

 

• Pepper to taste

 

• 4 halibut filets (they can be wider than the ones seen here)

 

Corn-Basil Dressing:

 

• 2 cups fresh corn

 

• 1 jalapeño, deseeded

 

• ½ cup fresh basil

 

• ¾ cup full-fat coconut milk

 

• ⅓ cup olive oil

 

• 1 small shallot

 

• 1 large lime, juiced

 

• 2 tbsp honey

 

• 1 tsp kosher salt

 

Instructions:

 

• Preheat oven to 400°F

 

• In a medium-sized bowl, mix the panko, pistachio, honey, olive oil, parsley, salt, and pepper and set aside

 

• Brush the halibut filets with olive oil and season with salt and pepper to taste. Place the filets onto a baking tray and top each fillet with several tablespoons of the pistachio breadcrumbs. If your filets are wider than mine, don't worry, there's plenty of breadcrumbs. Bake for 12-15 minutes

 

• To a blender, add the corn, jalapeño, basil, and ⅓ cup of water. Blend on high until smooth. Strain the corn mixture through a cheesecloth and rinse the blender

 

• To the rinsed blender, add the corn mixture, coconut milk, olive oil, shallot, lime juice, honey, and salt. Blend until smooth and set aside

 

• Pour the dressing into a large bowl and place the cooked halibut in the dressing

 

Note: For anyone sensitive to capsaicin, be sure to remove the seeds and wear gloves when straining the corn-jalapeño mixture.

 

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