Pistachio-Crusted Halibut plated with sautéed spinach, citrus beurre blanc, and garnished with microgreens on a white ceramic plate.

Pistachio-Crusted Halibut combines the richness of halibut with the crunch of golden pistachios, enhanced by a silky citrus beurre blanc. This dish brings the sophistication of fine dining straight to your table. Follow this guide to create a masterpiece worthy of gourmet plating.


Ingredients

For the Halibut:

  • Halibut fillets (4 pieces, about 6 oz each)
  • Pistachios (1 cup, finely chopped)
  • Panko breadcrumbs (½ cup)
  • Eggs (2, beaten)
  • Salt (to taste)
  • Pepper (to taste)

For the Citrus Beurre Blanc:

  • Shallots (2, finely diced)
  • White wine (½ cup)
  • Lemon juice (2 tbsp)
  • Unsalted butter (6 tbsp, cold and cubed)
  • Salt (to taste)

For Plating:

  • Sautéed spinach (as a base)
  • Lemon puree (optional, for garnish)
  • Microgreens (for garnish)
  • Lemon twist (optional, for garnish)


Step 1: Prepare the Pistachio Crust

  • In a bowl, mix chopped pistachios and panko breadcrumbs.
  • Season the mixture with a pinch of salt and pepper.


Step 2: Coat the Halibut

  1. Season the halibut fillets with salt and pepper.
  2. Dip each fillet in the beaten eggs, then press into the pistachio mixture, ensuring an even coating.
  3. Place the coated fillets on a parchment-lined tray and refrigerate for 10 minutes to set the crust.


Step 3: Cook the Halibut

  1. Preheat your oven to 375°F (190°C).
  2. Heat a skillet over medium heat with a drizzle of oil. Sear each halibut fillet for 2 minutes on the crust side until golden.
  3. Transfer to the oven and bake for 8–10 minutes or until the halibut is opaque and flaky.


Step 4: Make the Citrus Beurre Blanc

  1. In a saucepan, simmer shallots, white wine, and lemon juice until reduced by half.
  2. Reduce the heat to low and whisk in the cold butter, one cube at a time, until emulsified.
  3. Season with salt and strain the sauce for a smooth finish.


Step 5: Plate with Elegance

  1. Place a bed of sautéed spinach on a white ceramic plate.
  2. Rest the halibut on top and drizzle with citrus beurre blanc.
  3. Add dots of lemon puree, garnish with microgreens, and finish with a lemon twist for flair.

Why You Will Love It

Pistachio-Crusted Halibut is a show-stopper recipe for its stunning presentation and exquisite flavor balance. The nutty crunch of golden pistachios perfectly complements the tender halibut, while the zesty citrus beurre blanc ties the dish together with a luxurious, buttery finish. This gourmet recipe is surprisingly easy to recreate, elevating your dinner table to fine dining standards.