Prep 45 mins
Cook 10 mins
From Gourmet Magazine and posted for ZWT #6. 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.
- 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)
- 1Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
- Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
- 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.
- 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.
- While fish cooks, stir together all ingredients for spicy yogurt.
- Serve fish with spicy yogurt on the side.