A Taste of Greece: Pistachio-Crusted Halibut with Spicy Yogurt
Greek yogurt has become a staple in our house. Charlotte has a bowl of FAGE with fruit every morning. She loves the taste and I love that it does not contain the added sugar so many of the kid yogurts have.
But Greek yogurt is not only for breakfast! Use it to help make dinner more interesting. It’s a great marinade for grilled chicken. And, I can never get enough tzatziki which is a delicious accompaniment to Mediterranean Turkey Burgers or Chicken Gyros.
The other afternoon when I was trying to decide what to cook for dinner, I saw the container of FAGE in our fridge. I decided to look up recipes using Greek yogurt and came across this halibut recipe. It looked light and flavorful — perfect for the week after Thanksgiving!
This recipe was so delicious! The cornmeal and pistachio crust on the halibut gave it a great crispy flavor. The spicy yogurt sauce was basically a spiced-up tzatziki. It was delicious! I loved it on the fish and only wish there had been pita to eat with the extra sauce. I served the fish with roasted asparagus and artichokes but a Greek salad would have also been a great addition to the meal.
Tim and I were momentarily transported back to Greece as we enjoyed our dinner and reminded of the amazing time we had on Corfu five (!) years ago. I’ll never forget the island’s breathtaking coastline and vistas. And, of course, I’ll always remember the delicious food and hospitality of the Greek people!
Pistachio-Crusted Halibut with Spicy Yogurt
Gourmet
For Halibut:
- 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
- 1 cup whole milk
- 1/3 cup shelled pistachios (preferably Turkish), finely chopped
- 3 tablespoons cornmeal
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
For Spicy yogurt:
- 1 cup thick Turkish or Greek yogurt (8 ounces)
- 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
- 2 tablespoons chopped fresh dill
- 1 tablespoon finely chopped onion
- 1 tablespoon fresh lemon juice
- 2 teaspoons dried maras pepper
- 1/2 teaspoon salt, or to taste
Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
While fish cooks, stir together all ingredients for spicy yogurt.
Serve fish with spicy yogurt on the side.
Serves 4.
As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway