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Pistachio-Crusted Halibut with Spicy Yogurt Sauce Recipe

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This recipe for Pistachio-Crusted Halibut with Spicy Yogurt Sauce is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1-1/4-inch-thick skinless halibut filets (about 6 ounces each)
1 cup whole milk
1/3 cup shelled pistachios, finely chopped
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 cup thick Greek yogurt (8 ounces)
1/2 cucumber, peeled, seeded, and finely diced
2 tablespoons chopped fresh dill
1 tablespoons finely chopped onion
1 tablespoons fresh lemon juice
2 teaspoon dried Maras pepper
1/2 teaspoon salt, to taste
Directions:
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 saute 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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