I like to prepare fish at least once a week for my husband and I. I found some beautiful fresh Halibut. Halibut is famous for not having much flavor, which I prefer as I don’t like fish with a fishy flavor, such as salmon. I prefer pickerel, sole or halibut, but that’s my taste.
There are multiple ways to serve halibut and many sauces to serve with it. I had some peeled and unsalted pistachios I had been wanting to use, lots of fresh herbs in the backyard and the lime zest gives a fresh zing. I think the next time I might add some wasabi powder or fresh ginger for extra spice. This crust could be used on any meaty fish, such as tuna, tilapia, cod, salmon or pickerel.
4 – 6 ounce pieces of fresh halibut
1/4 cup honey
2 tablespoons dijon mustard
1 tablespoon chopped fresh dill
1 cup of unsalted pistachios finely ground
1/3 cup finely chopped chives
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh parsley
Zest from one lime, finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1. Mix together the honey, dijon mustard and fresh dill. Take this mixture and coat the 6 ounce pieces of halibut with a pastry or basting brush.
2. Now mix together all the ingredients for the pistachio coating. Place in a container big enough to coat the halibut pieces. Take each piece of halibut and coat the way you prefer. I coated all sides of the halibut because I wanted lots of flavor. Some may just want to coat only one or two sides of the halibut. Let the coated pieces set in refrigerator for 20 minutes.
3. Preheat oven to 400° F. Heat large heavy bottomed sauté pan, to medium heat. Add some vegetable oil, enough to create a sheen on the bottom of the pan. When hot, place the pieces of coated halibut gently into the pan. Let brown for a few minutes, the coating will brown fairly quickly and may stick a little. Gently turn over and brown for a few more minutes. Place browned pieces on an ovenproof pan and place in the preheated oven. Now, the length of time in the oven , depends on the thickness of your halibut. The internal temperature should be between 140°F-145°F , use some kind of kitchen thermometer, digital or otherwise. It took my thicker pieces of halibut- see above- about 15 minutes to finish cooking. We love eating it with my homemade wasabi mayo. I also served a summer salad with my orange poppy seed vinaigrette.