pistachio crusted halibut
Pistachio Crusted Halibut
A layer of pistachios combined with panko breadcrumbs on top of the halibut fillets provides a delicious crunch and a pop of vitamin B6, a nutrient important for blood sugar regulation. We like the firm texture and mild flavor of halibut, but cod, haddock or tilapia can be used in its place.
Ingredients:
- 1¼ pounds halibut, cut into 4 portions
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 tablespoon reduced-fat mayonnaise
- 3 tablespoons chopped unsalted pistachios
- 3 tablespoons panko breadcrumbs
- 1 large clove garlic, grated
Directions:
- Preheat oven to 425°F. Coat a baking sheet with cooking spray.
- Pat 1¼ pounds halibut fillets dry with paper towels and place on the prepared pan. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Brush the tops of the fillets with 1 tablespoon mayonnaise. Combine 3 tablespoons pistachios, 3 tablespoons panko and garlic in a small bowl. Top the fillets with the pistachio mixture, gently pressing to adhere.
- Bake until the fish flakes easily with a fork, 8 to 12 minutes, depending on the thickness.
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