Pistachio Crusted Fresh Halibut Recipe
Shaved Brussels sprouts with smoked bacon, Medjool dates, roasted garlic mashed potatoes, and an Amaretto butter sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mashed Potatoes
In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash them with roasted garlic, butter, and salt to taste. Set aside.
- 2
Cook the Brussels Sprouts
In a skillet, cook the diced bacon over medium heat until crispy. Add the shaved Brussels sprouts and chopped Medjool dates, cooking until the Brussels sprouts are tender, about 5-7 minutes. Season with salt and pepper.
- 3
Prepare the Halibut
Preheat the oven to 375°F (190°C). Season the halibut fillets with salt and pepper. Press the chopped pistachios onto the top of each fillet to create a crust.
- 4
Bake the Halibut
In an oven-safe skillet, heat olive oil over medium-high heat. Sear the halibut fillets, pistachio side down, for 2-3 minutes until golden. Flip the fillets and transfer the skillet to the preheated oven. Bake for 10-12 minutes or until the fish is cooked through.
- 5
Make the Amaretto Butter Sauce
In a small saucepan, melt the remaining butter over low heat. Add the Amaretto liqueur and stir until combined. Cook for 2-3 minutes, letting it thicken slightly.
- 6
