Ellie Krieger, who's out with a new cookbook, is celebrating the flavors of California! Among the featured recipes, Pistachio Crusted Halibut with Grape Salsa. It brings together California's Pistachios and grapes. Ellie, who wrote Weeknight Wonders, told Tonia's Kitchen it's an extremely colorful dish that's loaded with anti-oxidants and other things that are good for you too. Also, it's delicious! Find out more at Ellie's website here
Pistachio
Crusted Halibut with Grape Salsa
Created
by Ellie Krieger for the California Table Grape Commission
For the salsa:
1 ½ cups red seedless California grapes, quartered
¼ cup finely chopped Vidalia or other sweet onion
1 small jalapeno pepper, seeded and finely chopped (1 tablespoon)
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint leaves
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the fish:
1/2 cup shelled, unsalted pistachios
1 teaspoon finely grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
Four skinless halibut filets, about 6 ounces each
2 tablespoons fresh lemon juice
To make the salsa, toss the grapes, onion, jalapeño, lemon juice, mint, olive oil, salt and pepper in a medium bowl to combine.
To make the fish, preheat the oven to 375 degrees. Place the nuts in the small bowl of a food processor or a mini chopper and process until they form a fine crumb, about 30 seconds.(It’s OK if there are some pebble-sized pieces as well) In a shallow bowl, toss the pistachios, lemon zest, salt and pepper to combine. Gently press both sides of each filet into the pistachio mixture to coat.
Heat the oil in a large, ovenproof, nonstick skillet over a medium heat. Add the fish and cook until the underside is browned, 3-4 minutes. Flip and cook until the second side is browned, an additional 3-4 minutes. Transfer the skillet to the oven and bake until the fish flakes easily with a fork, 3-4 minutes depending on the thickness of the fish. Drizzle the fish with the lemon juice and serve with the salsa on top or alongside.
Makes 4 servings
Serving size: 1 filet and ¾ cup salsa
Per Serving: Calories 370; Total Fat 17g (Mono Fat 9.1g, Poly Fat 4g, Sat Fat 2.2g); Protein 39g; Carb 17g; Fiber 3g; Cholesterol 55mg; Sodium 380mg
Excellent source of: Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin K, Magnesium, Niacin, Phosphorus, Potassium, Protein, Selenium, Thiamin
Good source of: Calcium, Copper, Iron, Manganese, Riboflavin
