Pistachios are a great way to add texture to fish– they form a delicious crust on halibut in this recipe from Jason Parsons.
Spiced Pistachio-Crusted Halibut with Roasted Artichokes, Prosciutto and Baby Arugula
Ingredients
2 portions wild Pacific halibut fillets (approx. 114 g each portion)
1 tsp fresh red chili (finely chopped)
2 tsp fresh ginger (finely chopped)
4 tbsp extra virgin olive oil
2 tsp aged balsamic vinegar
1 tsp sea salt
1 cup ground pistachios (unsalted) – shell and grind pistachios in food processor or coffee grinder
3 marinated artichoke hearts
6 thin slices of prosciutto
1 cup baby arugula
Method
Mix the red chili, ginger and 3 tbsp of extra virgin olive oil. Slice each portion of halibut into three thin slices. Place all six slices in a small dish and pour the chilli mix over the fish. Leave to marinate in the fridge for two hours. Now individually dip the marinated halibut into the ground pistachio to create an even crust. Place on a tray lined with wax paper. Place the tray in a 400 degree oven for 8 minutes. Place the artichoke hearts in a oven pan and roast under the broiler in your oven until toasted brown. Plate the baked halibut, broiled artichokes and the thinly sliced prosciutto layering with the baby arugula. Drizzle the remaining extra virgin olive oil, balsamic vinegar and serve.
Makes 2 portions
Suggested wine pairing:
Peller Family Series Riesling
Courtesy Jason Parsons
Peller Estates Winery Restaurant