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A seasoned and seared fish fillet topped with capers and a buttery sauce is served on a ceramic plate. The sauce pools around the fish, garnished with herbs.

Pistachio Encrusted Halibut

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A vibrant, crisp-crusted halibut dish that uses Tajín-seasoned pistachios for a zesty, nutty coating and finishes with a buttery caper-lemon pan sauce. It’s elegant enough for guests, but simple enough for weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Dinner, Main Course, Seafood
Cuisine: American
Calories: 207
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 halibut filets 6–8 oz each
  • 1 bag Tajín seasoned pistachio kernels Setton Farms
  • 1 lemon zested and juiced
  • ¼ cup buttermilk
  • 3 tablespoon butter
  • 2 tablespoon parsley finely chopped
  • 1 tablespoon capers drained and patted dry
  • kosher salt to taste

Equipment

  • Nonstick skillet
  • Tongs
  • Microplane
  • Spatula or fish turner
  • Shallow bowls or plates
  • Blender or food processor

Method
 

  1. Add pistachios (reserve a few for garnish) and a pinch of salt to a blender. Pulse until finely chopped—but not powdery. Transfer to a plate.
  2. Pour the buttermilk into a shallow bowl. Season lightly with salt.
  3. Pat halibut dry and season with kosher salt. Dip each filet in the buttermilk, allowing excess to drip off, then press both sides into the chopped pistachios, firmly coating.
  4. Heat a nonstick skillet over medium heat. Add 1 tablespoon butter. Once foaming, gently lay in the halibut. Cook 3 minutes per side or until golden and internal temp reaches 135°F. Transfer to a warm plate.
  5. Wipe out the pan. Add remaining 2 tablespoon butter. Once it begins to brown, turn off heat and stir in capers, chopped parsley, and a squeeze of lemon juice.
  6. Spoon sauce over the halibut, finish with lemon zest and reserved pistachios, and serve immediately.

Nutrition

Calories: 207kcalCarbohydrates: 41gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 612mgPotassium: 150mgFiber: 1gSugar: 23gVitamin A: 784IUVitamin C: 11mgCalcium: 177mgIron: 2mg

Notes

Storage: The crust is the whole point here, so eat this one fresh off the pan. Leftovers keep covered in the fridge for a day, but reheat in a low oven rather than the microwave, which will make the pistachio crust go soggy and overcook the fish.

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