PISTACHIO-CRUSTED HALIBUT WITH SPRING FARMERS MARKET SALAD
By Rick Tramonto
Yield: 4 servings
Ingredients
For pistachio-crusted Halibut:
1 cup Chopped pistachios
1 cup Coarse breadcrumbs
½ teaspoon Kosher salt
⅛ teaspoon Freshly ground black pepper
2 Eggs, beaten
½ cup All purpose flour
4 Skinless paves Alaskan Halibut, 5 ounces each
¼ cup Extra virgin olive oil
For spring farmers market salad:
1 cup Blanched haricot verts
1 cup Sliced French breakfast radish
3 cups Mixed lettuce
½ cup Champagne vinaigrette (see below)
Kosher salt and freshly ground black pepper to taste
For champagne vinaigrette:
¼ cup Champagne vinegar
1 Shallot, minced
1 teaspoon Fresh thyme leaves
1 teaspoon Honey
¾ cup Extra virgin olive oil
Instructions
For pistachio-crusted halibut:
Place pistachios, bread crumbs, salt and pepper together in a shallow baking dish, stir to combine. Place eggs in separate dish and flour in another dish. Take each portion of halibut and dredge only top side in flour, then eggs, then pistachio/bread crumb mixture, being careful to dredge top side only. Heat olive oil in a sauté pan to medium heat.
Place breaded side of fish in hot oil and sear until golden brown; approximately 3-4 minutes. Flip fish gently so breaded side of fish is on top, and finish in oven for approximately 8-10 minutes.
For salad:
Toss all ingredients in a bowl to combine. Add kosher salt and freshly ground black pepper to taste.
For vinaigrette:
Combine vinegar, shallots, thyme leaves and honey in a mixing bowl.
Let stand for 30 minutes. Using a whisk, gently drizzle in the olive oil.
To serve
Remove fish from oven and plate.
Accompany with spring salad mix, drizzle with vinaigrette and salt and pepper to taste.
Nutritional Facts (Amount per Serving):
Calories 890, Total Fat 42g, Saturated Fat 6g, Monounsaturated Fat 24g, Cholesterol 205mg, Sodium 620mg, Potassium 1940mg, Carbohydrate 76g, Dietary Fiber 8g, Protein 56g
