Pistachio & Lemon Crusted Halibut

Over the years, Gary and Nan List have become an irrepressible cooking duo at "Taverna List". Nan is master of the kitchen while Gary is King of the Grill and head bartender; and together they make an unbeatable culinary team.
Nan delivers a delightful seafood presentation with halibut, which could just as easily be substitued with any other firm, white fish such as cod or tilapia. Here the halibut is served with a wild rice/mushroom medley and fresh string beans. Since the nutty crust adds a bit of complexity and diminsion to the dish, Gary suggests complimenting with a good Paso Robles Cabernet Sauvignon.

Dec 17, 2014

• Zest & Juice from 1/2 lemon.
• 1/2 cup shelled pistachios.
• 1 Tbs finely chopped fresh dill (or 1 tsp dried dill).
• 1 Tbs extra virgin olive oil.
• 1/2 tsp Kosher Salt.
• Course ground pepper to taste.
• 1 1/4 lbs halibut cut into 4 equal portions.
• 4 tsp Dijon Mustard.
• Lemon Wedges for garnish.

Preheat oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.
Combine lemon zest, pistachios, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the pistachio mixture among the portions, pressing it onto the mustard.
Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.