PISTACHIO & LEMON CRUSTED WILD PACIFIC HALIBUT

By Christina Valagao
The Gourmet Warehouse

Chef’s Notes:

Wild Pacific halibut is my favourite fish, and we’re spoiled with incredible wild Pacific halibut caught just off British Columbia’s shores.

 

  • 1 cup - pistachios, toasted

  • 1/4 cup - pine nuts, toasted

  • 2 cloves - garlic

  • 1 tsp - crushed chili flakes

  • 1 – 275 mL jar preserved lemon, core removed and diced

  • juice and zest of 1 lemon

  • 1 tsp - honey

  • 2- 3 Tbsp - extra virgin olive oil

  • 2 Tbsp - grapeseed oil

  • 6 - 5oz pieces of Wild Pacific Halibut, skin removed


DIRECTIONS

  1. Preheat oven to 400° F. In a food processor, pulse toasted nuts, garlic, chili, preserved lemon, lemon juice, zest, and honey until combined and still has a thick texture. Slowly add in the extra virgin olive oil. Don’t over-process the topping, as you want it to be in small pieces but still have a good amount of texture. Remove and set aside.

  2. Blot Wild Pacific Halibut on paper towel to remove excess moisture and season with salt and pepper. Heat a non-stick pan on medium high with grapeseed oil and sear fish so you have a nice crust on each side. You don’t want to cook the fish through, only sear for 45 seconds or so per side depending on thickness.

  3. Remove fish and let cool. Once cooled, press nut mixture on top of the fish and place in a parchment lined baking dish or oven safe dish.

  4. Bake in the preheated oven for 15-20 min, or until fish is cooked through.


    Serve with fingerling potatoes, charred lemon slices, and your favourite salad.

Serves 6

All rights reserved. Featured with permission.

November 2021

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

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