[Pistachio-crusted Halibut with Spicy Yogurt]
Source: Gourmet/altered by me
After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish.
Ingredients
- For Halibut
- 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 oz each)
- ⅓ cup shelled pistachios/or cashews, or sliced almonds, finely chopped sub. cashews
- All-purpose flour
- 1 egg
- ¼ teaspoon black pepper
- ¼ cup extra virgin oil
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- For Spicy yogurt
- 1 cup yogurt
- ½ cup cucumber, peeled, seeded, and finely diced (3/4 cup)
- ¾ tbs tablespoons chopped fresh dill
- 1 tablespoon finely chopped onion
- 1 tablespoon fresh lemon juice
- ¼ Tsp Red pepper flakes
- Pepper to taste
Directions
1. Sprinkle halibut with salt and pepper. Dredge halibut in flour, shaking off excess. Lightly brush 1 side with beaten egg. Press brushed side of halibut into coating mixture. Transfer to a clean plate as coated. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total. |
2. While fish cooks, stir together all ingredients for spicy yogurt. Serve fish with spicy yogurt on the side. |
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Notes
Works well with almond crust - mix chopped almonds with 1/2 tbs grated lemon peel, and fresh parsley.
Categories
Fish[ Back to top ]
