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Pistachio - Crusted Halibut with Spring Farmers Market Salad


Pistachio - Crusted Halibut with Spring Farmers Market Salad

Rick Tramonto

Yields 4 Servings


Crusted Halibut

  • 1 cup chopped California pistachios
  • 1 cup coarse breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 2 eggs, beaten
  • 1/2 cup all purpose flour
  • 4 skinless paves Alaskan Halibut, 5oz each
  • 1/4 cup extra virgin olive oil

Spring Farmers Market Salad

  • 1 cup blanched haricot verts (string beans)
  • 1 cup sliced French breakfast radish
  • 3 cups mixed lettuce
  • 1/2 cup champagne vinaigrette (see below)
  • Kosher salt and freshly ground pepper to taste

Champagne Vinaigrette

  • 1/4 cup champagne vinegar
  • 1 shallot, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon honey
  • 3/4 cup extra virgin olive oil


Pistachio Crusted Halibut

  1. Preheat oven to 350 degrees.
  2. Place pistachios, bread crumbs, salt and pepper together in a shallow baking dish, stir to combine.
  3. Place eggs in separate dish and flour in another dish.
  4. Take each portion of Halibut and dredge top side in flour, then eggs, then pistachio / bread crumb mixture, being careful to dredge top side only.
  5. Heat olive oil in a saute pan to medium head. Place breaded side of fish in hot oil and sear until golden brown, approximately 3 - 4 minutes.
  6. Flip fish gently so breaded side is on top, and finish in oven for approximately 8 - 10 minutes.

Spring Farmers Market Salad

  1. Toss all ingredients in a bowl to combine.
  2. Add Kosher salt and freshly ground black pepper to taste.

Champagne Vinaigrette

  1. Combine vinegar, shallots, thyme leaves, and honey in mixing bowl.
  2. Let stand for 30 minutes.
  3. Using a whisk, gently drizzle in the olive oil.

To Serve

Remove fish from oven. Plate Halibut with spring salad mix, drizzle with vinaigrette, salt and pepper.

Resource: Western Pistachio Association,

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