PISTACHIO-CRUSTED HALIBUT WITH CITRUS SALSA

My Modern Cookery

Number of Servings

Ingredients

  • 0.33 cup roasted shelled pistachios
  • 4 four ounce halibut filets
  • 2 tablespoons freshly squeezed Sunkist® lemon juice
  • 2 tablespoons honey
  • 3 tablespoons whole-grain mustard
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

CITRUS SALSA Ingredients

  • 2 Sunkist® Blood oranges, segmented
  • 2 Sunkist® Minneola tangelos, segmented
  • 2 Sunkist® Cara Cara oranges, segmented
  • 1 jalapeño pepper, finely diced (remove seeds for less heat)
  • 0.25 cup red onion, finely diced
  • 2 tablespoons cilantro, chopped
  • 0.5 teaspoon kosher salt
Directions
  1. Using a food processor or a plastic bag and rolling pin, crush the pistachios into a medium crumb.
  2. Preheat oven to 375 degrees F. Rim a baking sheet with foil and arrange the rack to the middle position in the oven
  3. Use paper towels to make sure there is no excess moisture on the fish. Place halibut filets on a baking sheet.
  4. In a bowl, combine lemon juice, honey, mustard, salt, and pepper. Mix well. Brush mixture evenly on top of halibut.
  5. Combine olive oil with crusted pistachios, mixing well to coat. Press mixture and firmly and evenly on top of halibut fillets.
  6. Bake 12-15 minutes, depending on the thickness of the filets.

CITRUS SALSA

Directions
  1. While the fish is cooking, make the salsa by tossing the Blood oranges, Minneola tangelos, and Cara Cara oranges together with the jalapeño, red onion, cilantro, and salt.
  2. Serve the citrus salsa on top of the cooked Pistachio-Crusted Halibut.