Lemon Pistachio Crusted Halibut
I think everyone should have a few recipes they can rely on when hosting the kind you can pull together quickly but still feel proud to serve. This halibut is one of those for me. It’s simple, requires very little prep (just chopping a few pistachios and grating some lemon), and it always tastes fresh and bright.
Halibut is such a treat on its own light, flaky, and mild but it really shines with a little crunch and flavor on top. Here, I use a pistachio crust with lemon, parsley, and a swipe of Dijon to bring it all together. It feels special without the fuss and comes together in under 20 minutes.
If you can’t find halibut, you could swap in another flaky mild white fish like cod. Either way, it’s one of those back-pocket recipes that makes hosting a little easier and more enjoyable.
Ingredients (Serves 4)
• 4 halibut fillets (about 4-6 oz each), rinsed and patted dry
• 2–3 tsp Dijon mustard
• ⅓ cup finely chopped pistachios
• ⅓ cup panko breadcrumbs
• 2 small cloves garlic, finely minced
• Zest of 1 lemon
• 2 tbsp fresh parsley, finely chopped
• 1–2 tsp honey (love using spicy honey here for some subtle heat)
• 1½ tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• Lemon wedges, for serving
Instructions
1. Preheat the oven to 400°F. Line a baking sheet with parchment.
2. Place the halibut fillets on the sheet and spread a thin, even layer of Dijon mustard over the top of each.
3. In a small bowl, toss the pistachios, panko, garlic, lemon zest, parsley, spicy honey, olive oil, salt, and pepper until combined. Then toss for another 60-90 seconds to allow flavors to marry.
4. Lightly press a generous 2-3 tbsp of the pistachio panko onto the tops of the fillets.
5. Bake for 12–15 minutes, or until the fish flakes easily with a fork and the crust is golden.
• If the crust looks like it’s browning too quickly, loosely cover with foil for the last couple of minutes.
6. Serve warm with an extra squeeze of lemon
