Pistachio-Crusted Halibut With Spicy Yogurt

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For Halibut
  • 4
    halibut fillets (1 1/2-inch thick, about 6 ounces each)
  • 1
    cup whole milk
  • 13
    cup shelled pistachios, finely chopped (preferably Turkish)
  • 3
    tablespoons cornmeal
  • 34
    teaspoon salt
  • 14
    teaspoon black pepper
  • 14
    cup extra-virgin olive oil
  • For Spicy yogurt
  • 1
    cup yogurt (Turkish or Greek)
  • 12
    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
  • 12
    teaspoon salt (to taste)
Advertisement

DIRECTIONS

  • 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.
Advertisement