Halibut with Pistachio Crust

Estee Kafra Estee Kafra
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In truth, this pistachio topping goes very well with many types of fish, whether halibut, turbot or sea bass. (I tried it on salmon once, though, and decided that I preferred it on white fish.)

40m 4
Easy Pescatarian Gluten Free Parve

Contains: Tree nuts

Directions

  1. Place the pistachios, garlic and oil into a food processor and pulse until blended.

  2. Smear each piece of fish with the Dijon mustard. Top with a thin layer of pistachio paste (using your fingers to press it on).

  3. Bake in a preheated 350 degrees Fahrenheit oven for 25 minutes.

Tips:
If the pistachios start turning brown, place a loose piece of foil on top of each piece of fish.

Notes:
This recipe image was generated using AI.

Variations:
Using a thin fillet, place a spoonful of pistachio filling in the center. Roll it up, secure with a toothpick, and smear the mustard on the outside. Bake uncovered for 30 minutes at 350 degrees Fahrenheit.

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