This Halibut with Pistachio & Citrus recipe features marinated fish topped with a flavorful pistachio and dried apricot sauce, providing a deliciously unique and vibrant meal perfect for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Halibut | 1 1/3 | ? lb portion per person |
Orange | 2 | zest |
Lemon | 1 | |
Thyme | 5 sprig | picked and chopped |
Salt | 1/2 tsp | |
Olive Oil | 1/4 cup | extra virgin, more for cooking |
Raw Ground Pistachios | 1 cup | |
Dried Apricots | 1/2 cup | golden raisins would also be good here, chopped |
PREPARATION
Marinate the fish.
If not already portioned, cut into four pieces, leaving the skin on. Place on a plate and scatter with the orange zest and the thyme leaves. Cover and place in the refrigerator for at least one hour - four is optimal.
Preheat the broiler to high.
Place a pan for cooking the fish in the oven as well.
Make the pistachio sauce.
In a small skillet, lightly toast the ground pistachios over low heat, 3 minutes. Take care not to let them get too dark, moving around in the pan often. Turn off the heat. Add the chopped dried apricots, ¼ cup olive oil, ¼ tsp of salt and stir to combine. Add the zest of ½ an orange and ½ a lemon. Finish with a squeeze of lemon juice, only about 1 tsp. Set aside.
Cook the fish.
Pull the fish from the fridge and season both sides with a sprinkle of salt, about ¼ tsp per piece and a drizzle of olive oil. Place skin side down on the hot pan and place under the broiler. Cook 6-9 minutes, depending on the size of the piece. Once it starts barely flaking, pull it out, since it will continue to cook.
Plate up!
If you are serving with the Cauliflower and Carrot Puree, put a nice big spoonful of that down on the plate first. Top with the fish and then spoon the pistachio and apricots over the top of the fish and around it. Dig in.