Recipes

Pistachio-Crusted Halibut

Enjoy our delicious Pistachio-Crusted Halibut recipe atop a hearty Bean Cassoulet featuring a rich blend of black beans, chickpeas and roasted red peppers.

Coated in a fragrant pistachio-cinnamon crust, the tender halibut pairs perfectly with the flavorful, herb-infused bean medley. Garnished with fresh parsley and cilantro, this dish promises a delightful blend of textures and tastes.

Serves 4

The IngredientsFor The Cassoulet

2 shallots
1 red pepper
1 tomato
2 sprigs of rosemary
2 sprigs of thyme
200ml tomato paste
1 litre of pureed roasted red pepper
½ litre veg stock
540ml black beans
540 ml white beans
540ml chickpeas
salt and pepper to taste
2oz garlic oil

For The Pistachio Crusted Halibut

4 pcs of 4oz halibut
1tsp cinnamon
1oz pistachio

For The Pistachio Crust

1 oz pistachios
1 tsp cinnamon

For The Garnish

4 sprigs parsley
4 springs cilantro

Cassoulet

Step 1
In a small pot, sweat off the vegetables with the garlic oil.
Step 2
Add beans, chickpeas, rosemary and thyme and cook until desired tenderness.
Step 3
Add salt and pepper, vegetable stock and roasted red pepper and cook down until desired thickness.

Pistachio Crust

Step 1
Using a grinder, grind up pistachio and cinnamon to a fine crumble.
Step 2
Pan-sear 4 pieces of halibut, cover with pistachio crust and finish in the oven until the internal temperature reads 120 – 125 degrees Fahrenheit. It should be approximately 3-5 mins in the oven depending on the thickness of the halibut.
Step 3
Let fish rest once out of the oven for 3-5 mins before plating.

Plating