Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Pistachio-Crusted Halibut
- add review
- #105514
This fish is a little nutty (in a totally delicious way). A coating of breadcrumbs and pistachios give seared halibut some extra crunch.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 cup chopped pistachios
1 cup coarse bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 eggs, beaten
1/2 cup all-purpose flour
4 skinless halibut fillets, about 5 ounces each
1/4 cup extra virgin olive oil
directions
Preheat the oven to 350 degrees F.
Combine the pistachios, bread crumbs, salt, and pepper in a shallow dish.
Place the beaten egg in another shallow dish. Place the flour in a third dish.
Pat the fish dry with paper toweling. Dredge one side only of the fish first in the flour, then dip that side only in the eggs, letting any excess drain off. Last, press the egg coated side of the fish into the pistachio mixture, pressing down so the coating adheres.
Heat the olive oil in an oven-proof skillet over medium heat. Place the fish breaded-side down in the oil and cook until browned, about 3-4 minutes.
Carefully turn the fish over. Place the skillet in the oven and bake at 350 degrees for 8-10 minutes or until the fish flakes easily with a fork.
Serve hot.
nutrition data
665 calories, 37 grams fat, 40 grams carbohydrates, 44 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
August 16, 2013
Been trying to find a recipe for halibut that I like (trying to eat more fish). This one finally did it for me! I really liked the flavor and texture that the breadcrumb/pistachio coating gave it. Just the right amount of nutty/salty flavor. Thank you for sharing this recipe!! I love this website!