Best Pistachio Crusted Halibut With Spicy Yogurt Recipes

Pistachio-Crusted Halibut With Spicy Yogurt image

Provided by CaliforniaJan

Categories Halibut

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 halibut fillets (1 1/2-inch thick, about 6 ounces each)
1 cup whole milk
1/3 cup shelled pistachios, finely chopped (preferably Turkish)
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 cup yogurt (Turkish or Greek)
1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
2 tablespoons chopped fresh dill
1 tablespoon finely chopped onion
1 tablespoon fresh lemon juice
2 teaspoons dried maras pepper
1/2 teaspoon salt (to taste)

Steps:

1Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
While fish cooks, stir together all ingredients for spicy yogurt.
Serve fish with spicy yogurt on the side.

Nutrition Facts : Calories 728.1, Fat 31.8, SaturatedFat 6.2, Cholesterol 144.4, Sodium 1044, Carbohydrate 15.5, Fiber 2, Sugar 7.7, Protein 92

Pistachio-Crusted Halibut with Spicy Yogurt image

Yield Makes 4 servings

Number Of Ingredients 16

For Halibut:
4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
1 cup whole milk
1/3 cup shelled pistachios (preferably Turkish), finely chopped
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
For Spicy yogurt:
1 cup thick Turkish or Greek yogurt (8 ounces)
1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
2 tablespoons chopped fresh dill
1 tablespoon finely chopped onion
1 tablespoon fresh lemon juice
2 teaspoons dried maras pepper
1/2 teaspoon salt, or to taste

Steps:

Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
While fish cooks, stir together all ingredients for spicy yogurt.
Serve fish with spicy yogurt on the side.