Ingredients

Halibut:

• ½ cup shelled pistachios, finely chopped
• 3 tablespoons cornmeal
• 4 (1 1/4-inch-thick) pieces skinless halibut fillet (6 ounces each)
• 1 cup whole milk
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup extra-virgin olive oil

Yogurt Sauce:

• 1 cup Greek yogurt
• ¾ cup cucumber, peeled, seeded, diced (about ½ the cuc)
• 2 tablespoons chopped fresh dill
• 1 tablespoon finely chopped onion
• 1 tablespoon fresh lemon juice
• 2 teaspoons dried Turkish Red Maras pepper
• ½ teaspoon salt, or to taste

Directions

1. Put fish in a shallow baking dish, pour milk over it, cover and chill for 30 minutes.  Turn over once halfway through.
2. Meanwhile, in a shallow bowl, mix together pistachios and cornmeal.
3. Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge completely in cornmeal-pistachio mixture. Transfer to a another plate as they are coated.
4. Heat oil in a 12-inch heavy skillet over moderately high heat until hot.  Sauté fish about 3-4 minutes until golden and then turn over and cook another 3-4 minutes total.
5. While the fish is cooking, mix all the ingredients for the Spicy Yogurt Sauce together and set aside.
6. Serve fish with spicy yogurt on the side.