Pistachio Crusted Halibut With Spicy Yogurt Recipes

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PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT



Pistachio-Crusted Halibut With Spicy Yogurt image

From Gourmet Magazine and posted for ZWT #6. 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.

Provided by CaliforniaJan

Categories     Halibut

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 halibut fillets (1 1/2-inch thick, about 6 ounces each)
1 cup whole milk
1/3 cup shelled pistachios, finely chopped (preferably Turkish)
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 cup yogurt (Turkish or Greek)
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 (to taste)

Steps:

  • 1Put 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.

Nutrition Facts : Calories 728.1, Fat 31.8, SaturatedFat 6.2, Cholesterol 144.4, Sodium 1044, Carbohydrate 15.5, Fiber 2, Sugar 7.7, Protein 92

PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT



Pistachio-Crusted Halibut with Spicy Yogurt image

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

For Halibut:
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
For Spicy yogurt:
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

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.

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