Pistachio-Crusted Halibut w/ Mushrooms & Coconut Rice
In this dish, crusting the fish adds a twist to the standard texture and the green garlic lightly flavors the mushrooms. Coconut is always a welcomed ingredient with starches.
Serves 4
Pistachio-Crusted Halibut
Ingredients
- 1.5 lbs Halibut fillets
- 3/4 cup shelled pistachios, chopped finely
- 1/2 cup corn meal
- 1 cup whole milk
- 2 tablespoons olive oil
- salt & pepper
Preparation
- Place Halibut in a baking dish and pour milk over the top.
- Set in the fridge to chill for 30 minutes, flipping once.
- Combine pistachios, corn meal and salt & pepper in another baking dish and stir together.
- Remove fish from milk and drip dry before coating with the pistachio mixture on all sides.
- Lay coated pieces on a plate before transferring to the pan, (you’ll want to limit the amount of time the coated pieces sit as they get soggy when the dry ingredients get wet).
- Heat olive oil in a large skillet.
- Place fish in the pan and cook for 3 – 4 minutes before flipping.
- Cook another 3 – 4 minutes, (depending on the thickness of the fillet), and transfer to a platter.
Oyster Mushrooms
Ingredients
- 2 cups oyster mushrooms, divided
- 2 green garlic bulbs, halved lengthwise and sliced thinly
- 2 tablespoons olive oil
- 2 tablespoons butter
- salt & pepper
Preparation
- Heat olive oil in saute pan and add green garlic.
- Saute and stir occasionally, until slightly golden brown.
- Add salt & pepper and butter and stir.
- Add mushrooms and saute until slightly wilted but still firm, about 4 minutes.
Coconut Rice
Ingredients
- 1 cup Jasmine rice
- 1 can light coconut milk
- 1 cup water
- salt
Preparation
- Rinse rice, then combine with coconut milk, water and salt in a medium saucepan.
- Simmer on low heat with the lid lifted slightly for about 30 minutes.
- Stir and add more water if necessary, then steam for another 10 minutes, covered.
