pistachio crusted halibut

Pistachio perfection: Flaky fish meets vibrant crunch

Tips

use your tools!

To quickly bring your crust together, use a food processor. All ingredients can be placed and pulse for a few seconds until a course mixture forms. Chuncks of pistacho and breadcrumbs are acceptable .

don’t be afraid to use other fish!

The crust is real star here, so don’t be afraid to try it with different fish! I’ve only tried it with sea bass and cod, both were delicious. If you’re thinking about trying a different fish, I’d recommend something more meaty. Don’t forget to adjust your cook time based on the fish. I’d love to hear what fish you tried, so feel free to leave a comment!

pistachio crusted halibut

Preparation Time: 10 minutes | Cook Time: 20 minutes | Serving size: 2

Gather

• 5 tablespoons crushed pistachios
• ¼ cup parsley, chopped
• ½ teaspoon red pepper flakes
• 5 black peppercorns
• 2 teaspoons herbs de Provence 
• 1½ tablespoons harissa seasoning, separated
• 2 teaspoons salt
• 3 tablespoons breadcrumbs
• 3 teaspoons lemon zest
• 2 halibut steaks, skinless
• Olive oil

Follow

1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper. 
2. In a mortar and pestle (you can also use a food processor or mallet), combine pistachios, parsley, red pepper flakes, black peppercorns, herbes de Provence, ½ tablespoon harissa and salt. Grind until course; larger chunks are acceptable as we aren’t looking for a powder consistency. Mix in breadcrumbs and lemon zest. Set aside in bowl until ready to use.
3. Pat halibut steaks down, drizzle with olive oil and sprinkle ½ tablespoon of harissa on each steak. Place seasoned halibut on baking sheet. Take pistachio crumbs and pat down on the top of each halibut steak. Gently press it into the fish.
4. Bake for 10 to 12 minutes. (This will depend on the size of the fish.) Remove from oven and serve. I pair mine with cilantro and parsley yogurt.