Cook this: Pistachio Crusted Halibut
Jared Finkel|Calkins Media
Shereen Pavlides prepares Pistachio Crusted Halibut.
Shereen Pavlides prepares Pistachio Crusted Halibut.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Pistachio Crusted Halibut.
Pistachio crusted halibut
4 6-ounce wild halibut fillets (skin removed) 鈥� pat dry
kosher salt/fresh finely ground black pepper
1 large egg
1/2 cup salted pistachios (no shells) 鈥� finely chopped
Wondra flour
2 tablespoons canola oil
3 tablespoons room temperature unsalted butter
Heat oven to 400 degrees F.
Season fish on both sides with 1 1/2 teaspoons salt and five turns on the pepper mill.
Whisk egg in a shallow wide bowl. Add pistachios into a separate shallow wide bowl.
Dip the white flesh side of the fillet down into the egg mixture, only coating the top and dripping off the excess. Dip the egged side of the fillet, pressing down into the pistachios, fully covering the top.
Place onto a plate, pistachio side up. Repeat the remaining. Sprinkle a dusting of Wondra flour over the pistachio side of the fillets.
Heat oil in a 12-inch oven-safe, non-stick fry pan over medium heat for 1 minute.
Place fish nut side down into the pan and sear 1 minute to toast the nuts. Flip. Place the skillet into the oven and roast until the fish are just cooked through, flaky and tender, about 4 minutes. Remove and place skillet back on the stove over medium heat. Careful: Remember the handle is hot. Use an oven mitt.
Add the butter into the pan and melt. Carefully tilt the pan toward you and using a tablespoon, baste the butter over the top of the fish until the butter becomes foamy and absorbs into the fish, about 30 seconds. Remove the fish to a serving platter or divided among four dinner plates. Pour butter from the skillet over the fish.
Note: This fish is very lean and can easily over cook, becoming rubbery and dry. The key is to not over cook it and you鈥檒l have a perfectly tender piece of fish.