Pistachio Crusted Halibut

4.84 from 6 votes

Next time you're hosting someone that you want to impress, make them this Pistachio Crusted Halibut. It sits in a gorgeously green dressing which is a blend of corn, basil, jalapeno, lime, honey, and coconut milk.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Mediterranean

Diet: Low Lactose

Keyword: Pistachio Crusted Halibut

Servings: Filets

Ingredients

For the Pistachio Halibut:

¾ Cup Panko
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 they can be wider than the ones seen here

For the 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 Tablespoons Honey
1 Teaspoon 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.

Notes

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

Nutrition