Crunchy Pistachio Crusted Halibut

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I never thought I’d love fish with nuts on it until my mother-in-law served me pistachio-crusted halibut at a family dinner. Growing up, fish meant either basic salmon or fish sticks from a box. No fancy toppings, and definitely no crushed nuts involved.

Turns out, adding a layer of chopped pistachios to halibut isn’t just tasty – it’s also pretty simple to do. The nuts keep the fish moist while it cooks, and they add a nice crunch that even my kids enjoy. Who knew such a straightforward addition could make regular halibut into something special enough for company?

What Kind of Halibut Should I Use?

For this recipe, you’ll want to look for fresh Pacific halibut fillets, though frozen will work just fine if that’s what’s available at your market. Pacific halibut tends to be milder and sweeter than Atlantic halibut, making it perfect for this type of preparation. When shopping, look for firm, translucent flesh without any brown spots or strong fishy smell – the fish should have a clean, ocean-like scent. Try to choose pieces that are similar in thickness (about 1 to 1½ inches is ideal) so they’ll cook evenly. If you’re using frozen halibut, make sure to thaw it completely in the refrigerator overnight before cooking.

Options for Substitutions

This recipe can work with several substitutions if you need to switch things up:

• Halibut: While halibut makes for a great mild-flavored fish, you can use other firm white fish like cod, sea bass, or mahi-mahi. Just adjust cooking time based on the thickness of your fish – thinner fillets will cook faster.
• Pistachios: No pistachios? Try crushed almonds, pecans, or macadamia nuts. They’ll give you a similar crunchy coating, though each will bring its own unique flavor to the dish.
• Panko: Regular breadcrumbs can work instead of panko, though the coating won’t be quite as crispy. You could also use crushed crackers or even crushed pork rinds for a low-carb option.
• Low-fat mayonnaise: Regular mayo works fine, or try Greek yogurt or Dijon mustard to help the crust stick to the fish. Each will add its own subtle flavor twist.
• Fresh garlic: If you’re out of fresh garlic, use 1/4 teaspoon garlic powder, or 1/2 teaspoon pre-minced garlic from a jar.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking halibut is preventing it from drying out, as this delicate fish can quickly go from perfectly cooked to overdone in just a minute or two – use a meat thermometer and remove the fish when it reaches 135°F, as it will continue cooking to the ideal 140°F while resting. A common error is not patting the fish completely dry before adding the coating, which can lead to a soggy rather than crispy crust – take an extra minute to thoroughly dry the fillets with paper towels. To ensure your pistachio crust sticks properly, avoid the temptation to flip the fish multiple times during cooking; instead, cook it mostly on one side until golden brown, then briefly finish the other side. For the best texture, make sure your pistachios are chopped finely but not ground into powder, as pieces that are too large won’t stick to the fish, while powder won’t provide the desired crunch.

What to Serve With Pistachio Crusted Halibut?

This elegant fish dish pairs wonderfully with simple sides that let the halibut remain the star of the show. A bed of fluffy rice pilaf or quinoa makes an excellent base, soaking up any extra juices from the fish. For vegetables, I love serving it with roasted asparagus or a medley of sautéed summer squash – both take about the same time to cook as the fish. If you want to add a burst of freshness, try a quick cherry tomato salad with herbs, or go with classic steamed green beans tossed with a little lemon juice and olive oil.

Storage Instructions

Keep Fresh: If you have any leftover pistachio crusted halibut, place it in an airtight container and pop it in the fridge for up to 2 days. The sooner you enjoy it, the better it’ll taste, as fish tends to be best when fresh.

Make Ahead: You can prep the pistachio crust mixture up to a day in advance – just combine the chopped pistachios, panko, and grated garlic in a container and keep it in the fridge. This makes dinner assembly super quick when you’re ready to cook!

Warm Up: To enjoy leftover halibut, gently warm it in the oven at 275°F for about 10-15 minutes. I suggest avoiding the microwave as it can make the fish rubbery and the crust soggy. A low temperature helps maintain the fish’s moisture while crisping up the crust.

Preparation Time	10-15 minutes
Cooking Time	8-12 minutes
Total Time	18-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 80-90 g
• Fat: 30-40 g
• Carbohydrates: 30-40 g

Ingredients

• 1.25 pounds halibut, divided into 4 portions
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon low-fat mayonnaise
• 3 tablespoons finely chopped unsalted pistachios
• 3 tablespoons panko
• 1 large garlic clove, grated

Step 1: Preheat and Prepare Baking Sheet

Start by preheating your oven to 425°F.

While the oven is heating, coat a baking sheet with cooking spray to prevent sticking and make cleanup easier.

Step 2: Prepare the Halibut Fillets

Pat the halibut fillets dry with paper towels to remove any excess moisture, then place them on the prepared baking sheet.

Sprinkle each fillet with a generous pinch of salt and pepper for seasoning.

Afterward, brush the tops of the fillets with a thin layer of mayonnaise.

This will help keep them moist and add flavor.

Step 3: Prepare and Add Pistachio Topping

In a small bowl, combine chopped pistachios, panko breadcrumbs, and minced garlic to create a flavorful topping.

Mix well.

Spoon the pistachio mixture over the mayonnaise-coated fillets, pressing gently to ensure the mixture adheres well to the fish.

Step 4: Bake the Halibut

Place the baking sheet with the fillets in the preheated oven.

Bake for 8 to 12 minutes, depending on the thickness of your fillets.

The fish is done when it flakes easily with a fork and the crust is golden brown.

Step 5: Serve the Baked Halibut

Once the halibut is cooked perfectly, remove it from the oven.

Allow it to rest for a minute or two before serving.

Enjoy your deliciously crusted halibut fillets hot alongside your favorite sides!