Pistachio Crusted Halibut
There’s something about pistachios and halibut that feels instantly elegant, yet this recipe couldn’t be simpler. Pacific halibut is my favorite white, flaky fish. Its clean flavor and buttery texture make it the perfect canvas for bold toppings. A swipe of mayonnaise not only adds richness and subtle flavor but also works as the perfect “glue” to hold the crushed pistachios in place. The result is a crisp, nutty crust that contrasts beautifully with tender, delicate fish. Best of all, it comes together with just a few ingredients and cooks in under 15 minutes, making it equally suited for weeknight dinners or dinner-party menus. It’s truly restaurant-worthy dish to make yourself at home.
What you'll need: Serves 2-4
2-4 (6-8 ounce) halibut filets
1/4 cup pistachios, finely chopped
2 Tablespoons mayonnaise
Salt + pepper to taste
How to make it:
Preheat the oven to 400° F. Chop the pistachios into finer bits with either a food processor or a knife; set aside.
Pat each filet dry with a paper towel. Place on a baking sheet lined with parchment paper. Lightly season with salt and freshly cracked black pepper. Spread a thin layer of mayo on the top of each filet.
Press the chopped pistachio pieces onto the fillet to stick to the mayo. Apply generously.
Bake on middle rack for about 10 minutes (depending on the thickness), or until the fish is cooked through and flakes easily with a fork.
Enjoy!
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