A couple days ago we talked about sauces and glazes and when and where they should be used.
To review, fatty fishes like salmon and halibut generally go better with glazes. A rich, creamy sauce with either of these fishes may render the dish a tad too rich, especially for the health-conscious.
But there are exceptions to the rules.
For example; although halibut is a rich, meaty fish, it is excellent served with a creamy risotto.
And who hasn’t had grilled salmon with a creamy alfredo pasta?
The trick is making sure the fish is prepared in a fuss-free way: seasoned, grilled, pan-seared, baked, or poached to perfection.
Halibut is one of those fish that are versatile enough to serve with a variety of sauces.
Once in a while though, you just want to go all out — forget about calorie counting or fat, and just enjoy some honest-to-goodness comfort food.
You can still have your creamy sauce with your seafood; just in a healthier way.
Check out this simple recipe for halibut that serves up the popular white fish crusted with pistachios and cornmeal and pan-seared. It’s accompanied by a dollop of fresh, creamy yogurt sauce.
Don’t forget to come on down to Atlantic Seafood to get the freshest halibut in town. And remember, our fish is free of all pesticides, growth hormones, and antibiotics; straight from nature to you. Enjoy.
Pistachio-Crusted Halibut with Yogurt
- 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
- 1 cup low fat organic milk or regular soymilk
- 1/3 cup shelled pistachios, finely chopped
- 3 tablespoons cornmeal
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
For Yogurt Sauce:
- 1 cup thick Turkish or Greek yogurt (organic preferably) (8 ounces)
- 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup) (optional)
- 2 tablespoons chopped fresh dill
- 1 tablespoon finely chopped onion
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 2 teaspoons dried maras pepper
- 1/2 teaspoon salt, or to taste
Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
While fish cooks, stir together all ingredients for spicy yogurt. Serve fish with spicy yogurt on the side.
Cooks’ note: If you can’t find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.
*This recipe adapted from Pistachio-Crusted Halibut with Spicy Yogurt, created by Boston chef Chris Schlesinger.