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Pistachio Crusted Alaskan Halibut


Did you know that Alaskan Halibut can grow well over 600 pounds? These usually aren’t the ones that are consumed since the best tasting Halibut are around 40-50 pounds. The last time I went fishing for Halibut was in Seward, AK where we easily caught our limit and our freezer got filled with fish (until Hurricane Sandy shut our power off for a week). Anyhow, this pistachio crusted version locks in the moisture and creates a rich crust that compliments this white fleshy fish quite nicely.

From our kitchen to yours, Bennett


4  6-8 ounce halibut filets
1 cup fresh coconut milk
1 cup shelled pistachios
½ cup almonds
2 tablespoons grass fed butter
Sea Salt to Taste
Fresh Cracked Pepper


Soak the halibut filets in coconut milk for about 30 minutes (you can marinate overnight, but not necessary)
Use your dry blade on your Vitamix, grind the pistachios and almonds to near flour like consistency
Place the pistachio/almond mixture on a shallow plate with sea salt and pepper
Remove the halibut from the coconut milk allowing to drip dry
Roll it in the pistachio/almond mixture and set aside
Heat a pan on medium heat and place 1 tablespoon of butter in the pan
Cook each side of the halibut for 4-5 minutes or until lightly flaky and not dry
Plate and enjoy

Serves 4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $17: Mount Eden Vineyards Wolff Vineyard Chardonnay (Edna Valley, CA)
Moderate $32: Chateau de la Maltroye Bourgogne Blanc (Burgundy, France)
Splurge $80: Pierre-Yves Colin-Morey, Les Champs Gain, Chassagne-Montrachet, 1 er Cru (Burgundy, France)



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