Pistachio-Crusted Halibut

If you love fish that doesn’t taste “fishy,” then you need to add this Pistachio-Crusted Halibut to your recipe repertoire. Halibut is a firm whitefish that goes with pretty much anything, and it’s equally delicious when baked, broiled, poached, or grilled.

It only takes 20 minutes and seven ingredients to cook up this elegantly simple meal that’s high in protein and low in fat. It’s the crust that really elevates this humble halibut: Pistachios and corn meal provide the satisfying crispiness. Dijon mustard and grated lemon peel give it a tangy, light flavor.

Halibut is an easy (and delicious) way to get protein and key vitamins and minerals in your diet with very little fat. But when you’re shopping for halibut, it’s important to be mindful of where it comes from for both environmental and health reasons. If you can, select Greenland Turbot halibut. Here’s why:

Overfishing has depleted the stock of Atlanta Halibut to the point that the commercial fishing of it in U.S. waters is banned. California halibut is also a good alternative, but has “elevated” mercury levels, according to the Environmental Defense Fund and Seafood Watch, so no more than three servings per month are recommended for adults. That leaves Greenland Turbot halibut as the best option. It’s sourced from Alaska is a good alternative and has only moderate mercury levels.

Add a simple salad or steamed veggies as a side, and you have a light yet substantial dinner. Got leftovers? Then you’ve got lunch: Flake your leftover fillet over some greens and drizzle with a simple dressing.

Comments

comments