PISTACHIO-CRUSTED HALIBUT
Provided by Beachbody
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F.
- Combine mustard, lemon peel, salt, and pepper (if desired) in a small bowl; mix well.
- Spread mustard mixture evenly on top side of each halibut fillet. Set aside.
- Combine pistachios, corn meal, and parsley in a medium bowl; mix well.
- Press pistachio mixture evenly into top side of each halibut fillet.
- Place halibut in baking dish, pistachio side up. Bake for 8 to10 minutes, or until halibut flakes easily when tested with a fork.
PISTACHIO CRUSTED HALIBUT
Time 39m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Line a baking pan with parchment paper. Combine first 6 ingredients in a shallow bowl. Brush top of halibut fillets with mayonnaise. Set one piece of halibut, mayonnaise-side down, on pistachio mixture. Press down on fish to help pistachio mixture adhere. Set fish, coated-side-up, in baking pan. Repeat with other fillets. Top fish with any pistachio mixture left in the bowl. Bake fish for 12 to 14 minutes, or until just cooked through. Plate fish and garnish with lemon slices. Note: Shelled pistachios are available in our Bulk Foods Department. To coarsely crush them, place them in a thick plastic bag and hit with a kitchen hammer. You could also roll and crush them with a rolling pin. Panko breadcrumbs are sold in our Ethnic foods aisle.
PISTACHIO-CRUSTED HALIBUT
This fish is a little nutty (in a totally delicious way). A coating of breadcrumbs and pistachios give seared halibut some extra crunch.
Time 18m
Yield 4
Number Of Ingredients 8
Steps:
- 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 Facts :
PISTACHIO-CRUSTED HALIBUT WITH ROASTED BROCCOLINI
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a rimmed baking sheet in the center of the oven and preheat to 450˚ F. Grate the lemon zest and set aside. Cut the lemon into 4 wedges and add to a large bowl along with the broccolini, 2 tablespoons olive oil, 1/2 teaspoon salt and the red pepper flakes. Toss to coat. Spread on the hot baking sheet and roast until crisp-tender and charred, flipping halfway through, 15 to 20 minutes.
- Meanwhile, pulse the pistachios in a food processor until finely chopped. Add the reserved lemon zest, panko, za'atar and 1/2 teaspoon salt; pulse to combine. Transfer to a shallow bowl. Press the halibut fillets in the pistachio mixture, turning to fully coat all sides.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add the halibut and cook, turning once, until golden brown, about 4 minutes per side.
- Season the halibut with salt and divide among plates. Serve with the roasted broccolini and lemon wedges.
Nutrition Facts : Calories 460, Fat 24 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 782 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 41 grams, Sugar 5 grams
PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT
Categories Citrus Dairy Fish Herb Nut Sauté Yogurt Mother's Day Dinner Pistachio Halibut Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
- Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
- Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
- While fish cooks, stir together all ingredients for spicy yogurt.
- Serve fish with spicy yogurt on the side.
PISTACHIO HALIBUT
There's something intrinsically fun about cooking with pistachios. Besides having an addictive flavor, nuts are a great source of protein and unsaturated fats. They are thought to help build and protect the nervous system, and may even help repair existing damage. As a commonsense precaution, try to avoid any red-dyed nuts. Be sure to clean leeks thoroughly by slicing them in half lengthwise and allowing the water to sluice between the layers. Don't expect asparagus to remain crisp in an infused one-pot meal; instead, savor the buttery softness of melt-in-your mouth stalks.
Yield serves 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the leek and sweet potato across the base of the pot. Place the fish on top. Drizzle the olive oil over the fish.
- In a small bowl, combine the pistachios, parsley, marjoram, and lavender. Spread the mixture over the fish.
- Scatter the mushrooms over and around the fish. Place the tomatoes around the pot, skin side down; top with the asparagus.
- Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 359
- Protein: 20g
- Carbohydrates: 36g
- Fat: 16g
- Cholesterol: 19mg
- Sodium: 169mg
- Fiber: 7g
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