Pistachio Crusted Halibut

Ingredients

• 4 halibut fillets (6–8 oz each)

• Salt & black pepper (to season)

Pistachio crust (with Absolutely Nuts)

• ⅓ cup pistachios, shelled, raw, unsalted (for crunch)

• 2 Tbsp Absolutely Nuts 100% Pistachio Paste

• 1 Tbsp Absolutely Nuts 20% Pistachio Cream

• 2 Tbsp Italian parsley, chopped

• Zest of 1 lemon

• 1 tsp olive oil (reduced from 1 Tbsp – paste/cream add richness)

• 1 tsp Dijon mustard

• 1 tsp kosher salt

• Black pepper, to taste

• Optional: 2–3 Tbsp grated Parmesan (added to the processor with the nuts)

Optional for serving: extra drizzle of 20% Pistachio Cream + lemon wedges.

Summarized Steps 

1. Prep oven & pan

• Heat oven to 350°F (175°C).

• Line a shallow baking dish with parchment.

2. Season the fish

• Pat halibut fillets very dry.

• Arrange in the prepared dish.

• Lightly season with salt and pepper.

3. Make pistachio topping (with Absolutely Nuts)

• In a food processor, add:

• Pistachios, parsley, lemon zest, 100% Pistachio Paste, 20% Pistachio Cream, olive oil, Dijon, salt, pepper (and Parmesan if using).

• Pulse until you get a coarse, sticky crumb – it should hold together if you pinch it, but still have visible nut pieces.

• If it’s too dry/crumbly → add a tiny splash of olive oil or a bit more 20% cream.

• If it’s too loose → pulse in a few more pistachios or some breadcrumbs/Parmesan.

4. Crust the halibut

• Divide the pistachio mixture evenly over the 4 fillets.

• Press gently so it adheres to the top of each piece of fish in a nice, even layer.

5. Bake

• Bake 13–15 minutes, until:

• The topping is lightly golden, and

• The fish flakes easily with a fork (around 135°F for medium; FDA recommends 145°F if you want it fully done).

6. Serve

• Plate the fish and (optional) drizzle a little warmed 20% Pistachio Cream over or around the fillets.

• Finish with extra lemon zest/parsley if you want that fresh, green “pistachio signal”.