Pistachio-Crusted Halibut With Spicy Yogurt Recipe

Name: Pistachio-Crusted Halibut With Spicy Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Halibut; 4 halibut fillets (1 1/2-inch thick, about 6 ounces each); 1 cup whole milk; 1/3 cup shelled pistachios, finely chopped (preferably Turkish); 3 tablespoons cornmeal; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup extra-virgin olive oil; For Spicy yogurt; 1 cup yogurt (Turkish or Greek); 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup); 2 tablespoons chopped fresh dill; 1 tablespoon finely chopped onion; 1 tablespoon fresh lemon juice; 2 teaspoons dried maras pepper; 1/2 teaspoon salt (to taste)

Servings: persons

For Halibut
4 halibut fillets (1 1/2-inch thick, about 6 ounces each)
1 cup whole milk
1/3 cup shelled pistachios, finely chopped (preferably Turkish)
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
For Spicy yogurt
1 cup yogurt (Turkish or Greek)
1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
2 tablespoons chopped fresh dill
1 tablespoon finely chopped onion
1 tablespoon fresh lemon juice
2 teaspoons dried maras pepper
1/2 teaspoon salt (to taste)

1
1Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
2
Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
3
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
4
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
5
While fish cooks, stir together all ingredients for spicy yogurt.
6
Serve fish with spicy yogurt on the side.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For Halibut, 4 halibut fillets (1 1/2-inch thick, about 6 ounces each), 1 cup whole milk, 1/3 cup shelled pistachios, finely chopped (preferably Turkish), and more.

Yes, Pistachio-Crusted Halibut With Spicy Yogurt falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pistachio-Crusted Halibut With Spicy Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions