Pistachio Halibut

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Serves: 4

Preparation: 15 minutes

Cooking Time: 15 minutes

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Recipe and Photos courtesy of

Baking dish by @juliskaofficial. Ereka FB 10.1.26

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You can use any firm white fish for this dish - Hake, Cod, Haddock etc.

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I have made this dish twice using frozen cod fillets and instead of

using panko, I used fresh breadcrumbs, pecan nuts and

substituted the basil for large bunch of fresh parsley.

Absolutely delicious!

 

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Ingredients:

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Halibut Filets

 

• ¾ cup panko (or use fresh breadcrumbs)

• ½ cup crushed raw pistachios

• 2 tablespoons  honey

• 3 tablespoons  extra virgin olive oil

• 2 tablespoons  fresh parsley, chopped

• ½ teaspoon  kosher salt

• Pepper to taste

• 4 halibut filets (or hake, cod, haddock etc)

 

Corn-Basil Dressing:

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• 2 cups fresh corn

•  ½ cup fresh basil

• ¾ cup full-fat coconut milk

• ⅓ cup olive oil

• 1 small shallot

• 1 large lime, juiced

• 2 tablespoons honey

• 1 teaspoon green Thai paste, or chilli powder (adjust according to taste)

• 1 tsp kosher salt
  
  
   

Method

 

1. Preheat oven to 400°F /200C.
    

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

3.  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. Bake for 12-15 minutes.
    

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

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

6.  Pour the dressing into a large bowl and place the cooked halibut in the dressing.
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7. Serve with rice and broccoli spears.