by Kinsey Brown

One Pan Pistachio Crusted Halibut

by Kinsey Brown

By Kinsey Brown, @ironandpearls
Fisherwoman, F/V Lucid Dream

Spring on the coast is a season of brightness and renewal; the first long evenings, the return of fresh greens, and the welcome shift toward lighter meals after winter. This halibut captures that Spring transition beautifully and is always a go to for us when we clean out our freezer to get ready for the Summer’s fresh fish to come. Tender wild Alaskan halibut gets a crisp, nutty crust from pistachios and panko, while asparagus, cherry tomatoes, and lemon roast alongside, creating a simple meal that feels both fresh and celebratory.

This is also the time of year when we are gearing up for the busy summer fishing season and so having a quick meal that preps and cleans all in one can be a wonderful timesaver. With just one pan and a handful of bright ingredients, finished with fragrant dill you get a dinner that tastes like the first warm day after a long winter.

ingredients on a wooden board including panko breadcrumbs, a bowl of dried fruits, and a small container of mayonnaise.

Pistachio Crusted Halibut

Serves 2

Ingredients

2 6-oz portions of wild Alaskan halibut
⅓ Cup pistachios
⅓ Cup panko crumbs
1 Tbs mayonnaise
1 Tbs high quality dijon mustard
Cardamon
Salt and pepper
1 Bunch asparagus, trimmed
½ fresh lemon, sliced
1 Cup cherry tomatoes, halved
Several sprigs fresh dill

Plated dish with two pieces of breaded halibut, asparagus, tomatoes, and lemon slices on a white background.

Instructions

Preheat the oven on convection mode to 350 F. Pulse pistachios in a food processor or crush with a rolling pin. Mix the crushed pistachios with the panko crumbs and spread onto a plate. Next mix the mustard and mayonnaise and set aside.

Pat halibut portions dry with a paper towel and season lightly with salt, pepper, and cardamon. Spread the mayonnaise mustard mixture evenly on each portion, including the sides. When the portions are coated, place them down into the pistachio crumbs and coat evenly. Palace on a parchment covered baking sheet and add additional crumbs on top if needed.

Plated dish with roasted halibut, asparagus, and cherry tomatoes on a blue and white patterned plate.

On the same pan spread the prepared asparagus and tomatoes and drizzle with extra virgin olive oil. Sprinkle well with sea salt and lemon wedges. Chop dill and spread evenly on both the fish and vegetables. Bake for 35mins or until halibut flakes white. Serve with tzatziki sauce or crumbled feta chees

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