pistachio crusted halibut

Fish & Seafood

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.