Valentine's Day is right around the corner so you have probably been thinking about how to celebrate. If fighting the crowds at a nice restaurant doesn't appeal to you, this halibut dish will sound like a fabulous idea. Not only is it absolutely delicious, but it is easy to make. You will wow your sweetheart and I'm sure they will feel the love. Seriously, you can't go wrong!
We have all heard over and over again the importance of incorporating fish into our diet. For some people, that is a problem because they simply don't like fish. While others, like me, can't get enough of it. For those who aren't a fan, I encourage you to try this recipe. It is topped with a pistachio crust that has a nutty and flavorful taste. Pistachios are known to protect our heart health and are good for weight management. They provide essential nutrients and leave you feeling satisfied. There is a thin layer of Dijon mustard on top of each filet before adding the pistachio crumb mixture adding a nice tang to it.
Halibut before baking and after.
When selecting your fish, look for wild halibut. The pistachio meal is accomplished by grinding pistachios in your food processor. You want to be a fine to medium coarseness in texture. If you don't want to shell your pistachios, you can normally find shelled pistachios in your bulk section of your local health food store. Trader Joe's also carried shelled pistachio pieces which really makes things simple.
4 halibut fillets (about 6 oz each)
1/2 cup shelled pistachios, grind in food processor
1/2 cup almond flour
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1/2 tsp garlic powder
3 Tbs coconut oil
3 Tbs organic Dijon mustard
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Chop your pistachio pieces in food processor. You should have a fine texture with some larger pieces as well.
3. Combine the pistachios, almond meal, garlic powder, sea salt, and ground pepper in a bowl. Then add the coconut oil and combine well.
4. Spread a thin layer of Dijon mustard over each fillet. Then dip each fillet in the pistachio mixture. Place each filet on the baking sheet and top the fillets with any remaining pistachio mixture.
5. Bake the fillets for about 12 minutes or until you have reached an internal temperature somewhere between 130-135° for a perfect medium fish. The recommended internal temperature for halibut is 145° but for me personally, that is too well done. So cook to your liking. When the halibut is done it will develop a nice, golden brown pistachio crust. This fish goes fabulous with my Mashed Kabocha Squash potatoes or Yukon Gold mashed potatoes! I also like to slice some avocado and put it on top of halibut for an extra boost of healthy fats and creamy texture. You will love it!