No Fail Recipes

Pistachio Encrusted Halibut with Spicy Yogurt Sauce

Recipe by
45 minutes
Prep: 20 minutes | Cook: 25 minutes | Servings: 4



  • 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


  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.



Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5

Join Our Cookbook Club
Sign-up for our newsletter on new & free recipe books!
We respect your privacy.
No Fail Recipes