Pistachio-Honey Crusted Halibut with a Lemon Beurre Blanc

Halibut is by far my favorite fish, and nothing makes it better than a crispy crunchy crust. This recipe combines a silky lemon beurre blanc with a honey pistachio panko crust that is so delicious. I served mine with a green bean almondine & roasted potatoes.

INGREDIENTS:

For the Pistachio Crusted Halibut:

• 4-5 halibut filets (depending on size, mine were about 2 inches wide)

• 1/2 cup chopped roasted shelled pistachios

• 3/4 cup panko breadcrumbs

• 2 tbsp honey

• 3 tbsp extra virgin olive oil (plus 1 tsp for brushing the fish filets)

• 2 tbsp fresh parsley, chopped

• 1/2 tsp salt

• 1/2 tsp pepper (or to taste)

For the Lemon Beurre Blanc:

• 1 stick of butter

• 2 tbsp shallots, minced

• 3/4 cup white wine (dry, preferred)

• 1 cup heavy cream

• zest of 1 lemon

• juice of 1 lemon

• salt & pepper (to taste)

RECIPE:

***It is best to have all of your ingredients chopped and prepped beforehand so you can make the sauce and the halibut simultaneously. If you need to do them one at a time, prepare the sauce first and keep it warm and whisk often it to ensure it doesn't break***

For the Halibut:

1. Preheat oven to 400 degrees Fahrenheit

2. In a small food processor, chop pistachios until it is loosely chopped. It does not have to be so fine that it is dust. You want it to have a bit of a bite!

3. In a small bowl, combine the chopped pistachios, breadcrumbs, honey, olive oil, EVOO, chopped parsley, and salt/pepper. Mix until it has fully incorporated.

4. Line the halibut filets in a baking sheet and brush with remaining olive oil

5. Top the halibut filets with 2-3 tbsps of the breadcrumb mixture until they are fully covered.

6. Bake for 12-15 minutes until the fish has fully cooked (and start your beurre blanc sauce now if it is not already prepared).

For the Beurre Blanc:

1. Heat a cast iron pan over medium heat. Add 1 tbsp of butter.

2. Add minced shallots and cook 2-3 minutes until soft.

3. Add white wine and let simmer for 4-5 minutes until reduced.

4. Add heavy cream and whisky until incorporated. Let simmer for 3 minutes.

5. Slowly add 1 tsbp of remaining butter at a time, and whisky until emulsified each time.

6. Remove from heat. Zest your lemon into your sauce and then squeeze remaining lemon juice into the sauce while whisking constantly.

7. Salt and pepper to taste.

8. Optional: Strain through a fine mesh sieve for a smooth creamy sauce.

Serve immediately with your Halibut and choice of sides. Enjoy!

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