Pistachio-crusted halibut with roasted brussel sprouts & mushrooms.
(serves 2)
2 halibut filets (6-8 oz. each) I bought them at Giant Eagle
1/3 c. finely chopped pistachios
1/3 c. panko bread crumbs
1 egg, lightly beaten
1/4 c. flour
salt & pepper to taste
old bay seasoning to taste
2 TBSP extra virgin olive oil
brussel sprouts & mushrooms
Preheat oven to 350. Heat 2 TBSP of olive oil over medium high heat in an oven proof skillet. Season flour with Old Bay Seasoning on one plate. Combine nuts & bread crumbs on another plate, season with salt & pepper. Put egg in another. Dip top side of halibut filets only in the flour, then dip top side only in egg and then press fish into chopped pistachio/bread crumb mixture, top side only. Cook filets pistachio side down in skillet for 3-4 minutes until nicely browned, carefully turn over and then put skillet in the oven for 8-10 minutes more. Serve with a wedge of lemon.
For brussel sprouts and mushrooms, trim ends off brussel sprouts, cut in half. Wipe mushrooms with a damp paper towel, trim stems. Toss brussel sprouts with olive oil, salt and pepper to taste. Cook for 15 minutes uncovered in a 9×9 baking dish. Take out of the oven, stir, add mushrooms, cut in half or whole, depending on the size. Drizzle with a little more olive oil, salt & pepper. Stir. Put baking dish back in oven for about 15 more minutes. Easy-peasy and delicious!
[...] photo. Instead here is a picture of what we had for dinner tonight which was pretty tasty and easy. Pistachio-crusted halibut and roasted brussel sprouts and mushrooms, feel free to add your own style or imprint to the [...]
I tried this recipe. It was delicious. Easy to do. I’m not much of a chef/cook so this was perfect. Thank you!