Pistachio Crusted Halibut With Roasted Broccolini Recipes

PISTACHIO-CRUSTED HALIBUT

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

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.

PISTACHIO CRUSTED HALIBUT

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

Steps:

• Preheat oven to 350 degrees. Place pistachios, panko, salt and cumin in a food processor. Blend until most pistachios are chopped up. Place halibut onto a non-stick or sprayed baking sheet. Cover each fish with a teaspoon of olive oil and sprinkle with salt. Using your hands pat down the pistachio mixture onto the top of each fish. Bake in the oven for 15 -18 minutes or until internal temperature reaches 145 degrees.

PISTACHIO CRUSTED HALIBUT

Steps:

• Preheat oven to 350
• Pat your halibut filet dry, season with a little salt and pepper, then dip one side in a prepared pancake batter
• Use a blender, food processor, or nut chopper to chop Santé Nuts Candied Pistachios into small pieces (but not to a flour/dust)
• Put nuts on a plate or cutting board, and press the pancake batter dipped side of the fish into the nuts so they stick
• Heat a sautee pan with oil until the oil is hot, but not smoking
• Put fish, nut side down into hot pan and let sear for 3-4 minutes (do not move it, you want a nice crust to form)
• Remove from saute pan, and put on baking sheet, finish fish in the oven by baking at 350 for 8-10 minutes
• While fish is cooking in oven, saute your greens in the oil with the minced garlic, and after about 2 minutes sprinkle in pistachios. Then put on plate.
• Mix togehter the sauce ingredients in a bowl or plastic bag, if in a bag, cut the tip after mixing to make it easy to pipe over your fish.
• Remove fish from oven, serve over greens with sauce on top!
• Enjoy

PISTACHIO NUT CRUSTED HALIBUT WITH ROASTED RED PEPPER SALSA

Steps:

• If using rice, start cooking it now. If using cauliflower rice, cook at the end.
• If roasting your own red bell pepper: wash and dry red pepper. Turn cook top burner on med heat and place red pepper right on the burner. Allow pepper to sit on burner till skin turns black, use tongs to rotate the pepper. Keep cooking the pepper till all sides are blackened, turning as each side is charred. Remove pepper, place in bowl and cover with lid or plastic wrap. Let sit for ten minutes while you prepare your other ingredients.
• Dice tomato, avocado and onion. Mince Serrano chili, be sure to wash your hands well after and avoid rubbing your eyes for several hours. Chop cilantro. Place all prepared ingredients except chili in a bowl, stir and set aside. Remove red pepper from bowl and peel the blackened skin off pepper. This can be a little messy. Once blackened skin is removed, dice pepper and add to bowl with other vegetables, stir. Add Serrano chili. Sprinkle with sea salt and squeeze with lime, stir. Set aside.

PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT

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.

ROASTED PISTACHIO-CRUSTED SALMON WITH BROCCOLI

Steps:

• Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Combine broccoli, garlic, 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on the prepared baking sheet. Roast for 5 minutes.
• Meanwhile, combine pistachios, chives, lemon zest, the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Spread 1 teaspoon mayonnaise over each salmon portion and top with the pistachio mixture.
• Move the broccoli to one side of the baking sheet and place the salmon on the empty side. Roast until the salmon is opaque in the center and the broccoli is just tender, 8 to 15 minutes more, depending on thickness. Serve with lemon wedges, if desired.

PISTACHIO-CRUSTED HALIBUT WITH ROASTED BROCCOLINI

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.

PISTACHIO-AND-PARMESAN-CRUSTED HALIBUT

Steps:

• 1. Preheat oven to 425 degrees. Spray a foil-lined 15x10x1-inch sheet pan with nonstick spray. Pat fish dry. Thinly slice leeks and finely chop the tops. Combine pistachios, Parmesan cheese, bread crumbs, mayonnaise, and chopped leeks. Pat mixture on fish; set aside.
• 2. Toss Brussels sprouts, red onion, sliced leeks, and carrots with 1 tablespoon olive oil. Spread in prepared pan. Bake 10 minutes. Stir vegetables; push to the side to make room for fish. Spread remaining 1 tablespoon olive oil on pan and top with fish. Sprinkle fish with garlic salt, black pepper, and crushed red pepper; top with sage. Bake 15 minutes more or until fish flakes with a fork (145 degrees). Serve with lemon.

PISTACHIO-&-HALLOUMI-CRUSTED HALIBUT

Steps:

• Preheat oven to 400°F. Coat a baking sheet with cooking spray or line with foil.
• Stir cheese, pistachios, panko, scallion and lemon zest in a small bowl. Place halibut on the prepared pan and sprinkle with pepper and garlic salt . Brush the top of the fish with mayonnaise, then coat with the pistachio mixture, pressing to help it adhere.
• Bake until the fish is opaque and flakes easily with a fork, 8 to 12 minutes. Serve with lemon wedges, if desired.

ROASTED BROCCOLINI WITH PISTACHIOS AND LEMON

Steps:

• Preheat the oven to 400 degrees.
• Meanwhile, add the olive oil and smashed garlic to a small saucepan. Heat over low heat for 5 minutes to infuse the oil. Discard the garlic cloves.
• Arrange the broccolini on a sheet pan and drizzle the garlic oil over the top. Toss to evenly coat the broccolini. Season with salt and pepper. Roast for 10-15 minutes.
• Meanwhile, lightly toast the pistachios in a small skillet set over low heat. Remove from the heat when you can smell the nuts, approx. 3-4 minutes. Chop and set aside.
• Transfer the broccolini to a serving platter and top with the chopped pistachios and the lemon zest.