Pistachio-Crusted Halibut with Grape Salsa

To make the salsa, toss the grapes, onion, jalapeño, lemon juice, mint, olive oil, salt and pepper in a medium bowl to combine.

To make the fish, preheat the oven to 375 degrees. Place the nuts in the small bowl of a food processor or a mini chopper and process until they form a fine crumb, about 30 seconds.(It’s OK if there are some pebble-sized pieces as well) In a shallow bowl, toss the pistachios, lemon zest, salt and pepper to combine. Gently press both sides of each filet into the pistachio mixture to coat.

Heat the oil in a large, ovenproof, nonstick skillet over a medium heat. Add the fish and cook until the underside is browned, 3-4 minutes. Flip and cook until the second side is browned, an additional 3-4 minutes. Transfer the skillet to the oven and bake until the fish flakes easily with a fork, 3-4 minutes depending on the thickness of the fish. Drizzle the fish with the lemon juice and serve with the salsa on top or alongside.

For the Salsa:
1 1/2 cups red seedless California grapes, quartered
1/4 cup finely chopped Vidalia or other sweet onion
1 small jalapeno pepper, seeded and finely chopped (1 tablespoon)
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint leaves
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Fish:
1/2 cup shelled, unsalted pistachios
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 skinless halibut filets, about 6 ounces each
2 tablespoons fresh lemon juice

makes 4 servings

Serving size: 1 filet and 3/4 cup salsa

Per Serving: Calories 370; Total Fat 17g (Mono Fat 9.1g, Poly Fat 4g, Sat Fat 2.2g); Protein 39g; Carb 17g; Fiber 3g; Cholesterol 55mg; Sodium 380mg
Excellent source of: Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin K, Magnesium, Niacin, Phosphorus, Potassium, Protein, Selenium, Thiamin

Good source of: Calcium, Copper, Iron, Manganese, Riboflavin

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