Thread: Pistachio Crusted Halibut with Beurre Blanc Sauce

You can also use Salmon or Mahi Mahi with this recipe!


4 skinless halibut filets, 6 oz each (or salmon)
1 egg white, lightly whipped
4 oz finely chopped pistachios
2 oz breadcrumbs
salt and pepper

1 Put pistachios into a chopper and pulse until they reach the consistency of bread crumbs.

2 Mix the pistachios and breadcrumbs together in a bowl and spread out onto a plate.

3 Season fish with salt and pepper, and dip into egg white mixture, then into bread crumb mixture.

4 Preheat a skillet for about 1 minute on high heat, and sear the fish for about 2 minutes on each side, then placing the lid on your skillet, cook on medium heat until fish is done, gently flipping as needed.

5 This fish is wonderful served with a rice pilaf and topped with buerre blanc sauce.


Beurre Blanc Sauce:

1-2 shallots, chopped fine
1 cup white wine
1/4 cup lemon juice
1 Tbs heavy cream
12 Tbs cold unsalted butter, cubed
salt and white pepper, to taste

1 Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and REDUCE TO 2 TABLESPOONS.

2 Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, 1 cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mix is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store in a thermos until ready to serve.