Pistachio Halibut With Corn-Basil Dressing

SAVE this recipe for the next time you’re hosting and you want to impress! RECIPE IN CAPTION. Baking dish by @juliskaofficial

By @erekav

Original recipe source

Pistachio Halibut With Corn-Basil Dressing

Cook time: 30 minutes

Servings: 4

Ingredients

  • 0.75 cup panko
  • 0.5 cup crushed raw pistachios
  • 2 tbsp honey
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp kosher salt
  • 1 to taste pepper
  • 4 halibut filets
  • 1 to taste olive oil
  • 1 to taste salt
  • 1 to taste pepper
  • 2 cups fresh corn
  • 1 jalapeño, deseeded
  • 0.5 cup fresh basil
  • 0.33 cup water
  • 0.75 cup full-fat coconut milk
  • 0.33 cup olive oil
  • 1 small shallot
  • 1 large lime, juiced
  • 2 tbsp honey
  • 1 tsp kosher salt

Instructions

  1. Preheat oven to 400°F.
  2. In a medium-sized bowl, mix the panko, pistachio, honey, olive oil, parsley, salt, and pepper and set aside.
  3. Brush the halibut filets with olive oil and season with salt and pepper to taste. Place the filets onto a baking tray and top each fillet with several tablespoons of the pistachio breadcrumbs. If your filets are wider than mine, don’t worry, there’s plenty of breadcrumbs. Bake for 12-15 minutes.
  4. To a blender, add the corn, jalapeño, basil, and ⅓ cup of water. Blend on high until smooth. Strain the corn mixture through a cheesecloth and rinse the blender.
  5. To the rinsed blender, add the corn mixture, coconut milk, olive oil, shallot, lime juice, honey, and salt. Blend until smooth and set aside.
  6. Pour the dressing into a large bowl and place the cooked halibut in the dressing.
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