Pistachio Crusted Halibut With Spring Farmers Market Salad by Rick Tramonto

4 servings.

For pistachio-crusted Halibut:
1 cup Chopped pistachios
 1 cup Coarse breadcrumbs
1/2 teaspoon Kosher salt
1/8 teaspoon Freshly ground black pepper
2 Eggs, beaten
1/2 cup All purpose flour
4 Skinless paves Alaskan Halibut, 5 ounces each
1/4 cup Extra virgin olive oil

For spring farmers market salad:
1 cup Blanched haricot verts
1 cup Sliced French breakfast radish
3 cups Mixed lettuce
1/2 cup Champagne vinaigrette (see below)
Kosher salt and freshly ground black pepper to taste

For champagne vinaigrette:
1/4 cup Champagne vinegar
1 Shallot, minced
1 teaspoon Fresh thyme leaves
1 teaspoon Honey
3/4 cup Extra virgin olive oil 


Preheat oven to 350°F.
For pistachio-crusted halibut:
Place pistachios, bread crumbs, salt and pepper together in a shallow baking dish, stir to combine. Place eggs in separate dish and flour in another dish. Take each portion of halibut and dredge only top side in flour, then eggs, then pistachio/bread crumb mixture, being careful to dredge top side only. Heat olive oil in a sauté pan to medium heat.Place breaded side of fish in hot oil and sear until golden brown; approximately 3-4 minutes. Flip fish gently so breaded side of fish is on top, and finish in oven for approximately 8-10 minutes.
For salad:
Toss all ingredients in a bowl to combine. Add kosher salt and freshly ground black pepper to taste.
For vinaigrette:
Combine vinegar, shallots, thyme leaves and honey in a mixing bowl. Let stand for 30 minutes. Using a whisk, gently drizzle in the olive oil.
To serve
Remove fish from oven and plate. Accompany with spring salad mix, drizzle with vinaigrette and salt and pepper to taste.
Yield; 4 servings.
Nutritional Facts
(Amount per Serving):
Calories 890, Total Fat 42g, Saturated Fat 6g, Monounsaturated Fat 24g, Cholesterol 205mg, Sodium 620mg, Potassium 1940mg, Carbohydrate 76g, Dietary Fiber 8g, Protein 56g

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!