...with a side of Halibut :o)
Pistachio crusted halibut to be exact.
Now, I did this without a recipe, and didn't exactly write down my measurements, so I give you my guessterments. :o)
Pistachio Crusted Halibut with a Lemon Cream Sauce
- 1/2 c. pistachios, chopped
- 1/4 c. flour
- 1 egg white
- dash of soy milk
- lemon juice
- Greek yogurt
- mustard (I used Moosetard)
- pinch of mint
First get your pistachios ready to go.
Get them nice and ground up using a hammer, or for those of you with normal kitchen supplies, a meat tenderizer or small processor/nut chopper. :o)
I love the color of pistachios...
Combine about 2 T of soy milk with your egg white. To coat your halibut follow these steps: 1) coat fish with flour on all sides. 2) dip all sides in egg wash mixture. 3) coat in pistachio.
Place on a sprayed cooking sheet and bake for about 20-25 minutes at 375*F - it depends on the thickness of your fish.
Next, make the sauce for the fish. It was a sauce of mostly Greek yogurt (lets say 1/2 c), with maybe 2 t lemon juice, 1 t Moosetard, and 1/2 t horseradish.
I slowly heated it on the stovetop until it was smooth, then added a pinch of mint. Perhaps a bit of salt and pepper to taste?
Next, make the dressing for the star of the show, the salad! Just rice vinegar, olive oil, lemon juice, mint, and basil. I used a mini mason jar again to mix the dressing for the salad. The salad is nothing more than strawberries, goat cheese, and spinach. Oh, and the dressing of course. :o) I really like the hint of mint with the strawberry!
Sorry for the lack of measurements. It's kind of a taste and add as you go recipe. :o)