Pistachio-Crusted Halibut with Spicy Yogurt

Pistachio-Crusted Halibut with Spicy Yogurt

Info

Rating
Calories
443.0
Protein
39.0
Sodium
898.0
Fat
24.0

Description

After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish.

Ingredients

4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
1 cup whole milk
1/3 cup shelled pistachios (preferably Turkish), finely chopped
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 cup thick Turkish or Greek yogurt (8 ounces)
1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
2 tablespoons chopped fresh dill
1 tablespoon finely chopped onion
1 tablespoon fresh lemon juice
2 teaspoons dried maras pepper
1/2 teaspoon salt, or to taste

Directions

  1. Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
  2. Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
  3. 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.
  4. 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.
  5. While fish cooks, stir together all ingredients for spicy yogurt.
  6. Serve fish with spicy yogurt on the side.

Tags

    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
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