This simple but impressive pistachio-crusted halibut is perfect for a special family dinner. The topping takes minutes to prep in a food processor, and the flakey white fish bakes to perfection in about 15 minutes. This is the perfect meal for spring and summer along with a simple salad or some roasted vegetables.
Pistachio-Crusted Halibut, A Simple Light Meal!
I adore seafood meals, but really crave them during the warmer months. It’s light and fresh and full of the nutrients needed to power through active days.
Halibut has always been a favorite of mine. It’s delicious lightly seasoned – we love it with a simple lemon butter sauce.
I’ve been working on this pistachio-based topping for a while and have finally perfected it. I’ve found there is no need to add bread crumbs to the recipe. The pistachios are delicious and form the best lightly crunchy topping all on their own.
This recipe uses a blend of simple flavorings to really keep the emphasis on the halibut and the pistachios. It’s quick to put together, bakes in minutes, and is a show-stopping dinner.
Make this for a summer dinner party, or a special entree for two!
My Sharp European Convection Oven is the perfect tool for the job. It preheats quickly and bakes evenly, so even delicate toppings, like this pistachio nut coating, brown evenly without burning.
I even had room to add a tray of broccolini to the oven along with my fish. A full dinner baked in about 14 minutes is always a winner!
What You’ll Need
- Pistachios (shelled, raw, unsalted)
- Olive Oil
- Lemon Zest
- Dijon Mustard
- Italian Parsley (other fresh herbs, like basil and cilantro, are also delicious!)
- Kosher Salt
- Black Pepper
- Optional: Parmesan Cheese (a delicious addition if you’re a fan of cheese!)
- Halibut Fillets (or your favorite firm white fish!)
How to Bake Pistachio-Crusted Halibut
Step 1: Preheat oven to 350º F. Line a baking dish with parchment paper for easier cleanup.
Step 2: Add halibut filets to a shallow baking dish. Pat fish dry with paper towels, and lightly salt and pepper the fish.
Step 3: Place pistachios, olive oil, lemon zest, chopped parsley, dijon mustard, salt and pepper to a food processor bowl. (Add parmesan cheese at this step also if using.)
Step 4: Process the pistachio mixture until the nuts are a coarse but uniform texture.
Step 5: Top each filet with 1/4 of the pistachio topping. Lightly press the coating down onto the top of each filet to help it hold better.
Step 6: Bake the halibut for 13-15 minutes, until the fish easily flakes when pressed with a fork. The coating will be toasted and lightly golden brown. To test for doneness, use a fork to see if the fish flakes easily.
Halibut is delicious served medium, which is an internal temperature of 135º F. The FDA recommends an internal temperature of 145º F. Use a meat thermometer to ensure doneness if you are new to cooking fish and concerned about its safety.
How to Store Leftovers
Once the halibut has fully cooled, gently transfer to an airtight container and refrigerate leftovers for up to 2 days.
To reheat, place the fish back in a baking dish, and cover with foil to prevent the topping from burning. Reheat in a 400º preheated oven for about 10 minutes, or until hot throughout.
Variations on This Baked Halibut Recipe
No Halibut? If fresh halibut isn’t available, try another fresh fish in it’s place! Halibut is a thicker fleshed white fish, so adjust cook time based on the thickness of the fish you use.
Other firm fish like cod, haddock, or snapper are delicious with this pistachio coating. This coating is also delicious on salmon fillets! Cook salmon for about 5 minutes longer, depending on desired doneness.
Other Types of Nuts: Pistachios make a beautiful green, unique topping in this recipe. You might want to try variations on it!
Macadamia nuts, almonds, and hazelnuts are perfect substitutions for the pistachio nuts in this recipe.
How to Serve Pistachio-Crusted Halibut
This dish is rich and satiating on its own, so I serve it with a simple side dish, like the roasted broccolini in these photos. Broccolini and asparagus cook quickly, so they can be added to a small baking sheet and cooked alongside the fish for a quick meal.
