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Pistachio-Crusted Halibut

This recipe (from Team Beachbody) is easier to pull off than it looks. Dijon mustard and herbed pistachios form a perfect crust on flaky halibut. Substitute any flaky whitefish or salmon.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings

Ingredients:halibut

  • 2 Tbsp. Dijon mustard
  • 1 tsp. finely grated lemon peel
  • 1 dash sea salt
  • Ground black pepper (to taste; optional)
  • 4 (4-oz.) raw halibut fillets
  • ¼ cup raw, unsalted pistachios, finely chopped
  • 1 Tbsp. corn meal
  • 1 Tbsp. finely chopped parsley

Preparation:
1. Preheat oven to 400° F.
2. Combine mustard, lemon peel, salt, and pepper (if desired) in a small bowl; mix well.
3. Spread mustard mixture evenly on top side of each halibut fillet. Set aside.
4. Combine pistachios, corn meal, and parsley in a medium bowl; mix well.
5. Press pistachio mixture evenly into top side of each halibut fillet.
6. Place halibut in baking dish, pistachio side up. Bake for 8 to 10 minutes, or until halibut flakes easily when tested with a fork.

 

Nutritional Information (per serving):

Calories: 158
Fat: 5 g
Saturated Fat: 5 g
Cholesterol: 56 mg
Sodium: 329 mg
Carbohydrate: 5 g
Fiber: 1 g
Sugar: 1 g
Protein: 23 g

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