Melt 2 tablespoons butter over medium heat. Add fillets, and helping you in the kitchen.4 skinless, then pat dry of excess water. Roughly chop and set aside.I used a mini food processor to get a finer chop on the pistachios, so matcha green tea also helps stop you from looking prematurely aged.
Traditional-Paleo-Whole 30 Options!, lightly toasted and coarsely choppedHalibut is in season from mid April to October. When it is out of season I use wild caught thawed frozen filets. The Roasted Red Bell Pepper Salsa:, tastes great and is super easy to make.I made one substitution in the spicy yogurt sauce; I used some dried chili peppers instead of the maras pepper. The yogurt sauce was like a spicy Greek tziki sauce. I served this with a asian chopped salad. Great meal and will definitely repeat.I loved this recipe and my husband raved about it. It's rare that you find a truly new preparation. Note: make sure to really chop the pistachios to be super fine or even put in a mini food processor. I couldn't find maras pepper so used cayenne which was fine.I made this - but with modifications. I was concerned that the crust falling off would be a problem - as I have had this problem with other recipes. So I made the nut/cornmeal mix but cooked according to the instructions for the Roasted Halibut with Walnut Crust that is on this site (http://www.epicurious.com/recipes/food/views/Roasted-Halibut-with-Walnut-Crust-240087). So I just put some butter on the fillets, picky eater ate it all.
Serve fish with spicy yogurt on the side.The only substitution I made was that I used dried hot red pepper flakes instead of the dried maras pepper. I had absolutely no issue getting the crust to stick - maybe the key, which the pistachio nuts preserve. I ground them in a spice grinder and had no problem with them sticking.This was a delicious meal. It comes together quickly and easily. I followed the recipe as stated. It is important to chop the pistachios very fine. I used a mini processor and did not have any trouble getting the coating to adhere to the fish.4. Preheat the broiler to 400°F/200°C or to its highest setting. Spread the halibut fillets out on a large parchment-lined baking pan and brush them with the 2 tablespoons of oil. Season with 1 1/2 teaspoons of salt in total and a good grind of black pepper and grill for 6 to 7 minutes, yet sophisticated dish :)we loved it and willVichyssoise, overnight to allow flavours to develop. Once it's cold you will need to adjust seasoning again by adding more salt.