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Aug 14, 2011 09:25 PM

Pistachio Halibut tips

Looking for ideas using halibut, pistachio and high-quality Dijon. (Updating previous post, this time halibut, not salmon.) Does searing Dijon overwhelm its delicacy? Should I bake instead -- or sear and finish in oven? Splash white wine around the halibut? Or sear separately and create a pan sauce/reduction of Dijon, white wine and a touch of honey, drizzle on seared halibut? Thanks for input.

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  1. I would make a pistachio crusted halibut and serve the dijon on the side.

    Make three buckets. Flour, egg and milk mixture, and crushed pistachios (mixed with some Panko breadcrumbs).

    Flour the halibut, then dip in the egg mixture, shake off excess, then roll the halibut around in the pistachios.

    Then pan-fry or saute your halibut in an oven proof pan (e.g. cast iron skillet), and then finish off in a preheated 350F oven for about 5 minutes.

    Serve garnished with a drizzle of the dijon, or with dijon on the side. You could even dress up your dijon by mixing it with some yogurt, dill, and lemon zest.

    Now, if you want to get really creative, you could use your pistachios and make a pistachio milk out of them and then poach your halibut in the milk.

    1 Reply
    1. re: ipsedixit

      I agree, to my taste, mustard is too sharp a flavor for pistachios. I haven't tried it, but the combination just seems like it would clash. (And, of course, in practice,I could be completely wrong). PS: You could also try grinding some pistachio to flour consistency (like you would use for pistachio financier), and use that for the first dredging.