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Pistachio Encrusted Halibut with Spicy Yogurt Sauce

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4
Main Dishes
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45 minutes
Prep: | Cook: | Servings: 4

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.

 

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