In truth, this pistachio topping goes very well with many types of fish, whether halibut, turbot or sea bass. (I tried it on salmon once, though, and decided that I preferred it on white fish.) Pictured here is the fancier variation described below, using turbot served with wasabi mustard spooned into an endive leaf.
- 4 halibut fillets (can also use turbot or sea bass) (about 2 lbs.) -
- 1½ cup shelled pistachios -
- 3 cloves garlic -
- ½ cup oil or one stick (½ cup) margarine -
- 4 Tbsp Dijon mustard -
1. Place the pistachios, garlic and oil into a food processor and pulse until blended.
2. Smear each piece of fish with the Dijon mustard. Top with a thin layer of pistachio paste (using your fingers to press it on).
3. Bake in a preheated 350° F oven for 25 minutes.
TIP: If the pistachios start turning brown, place a loose piece of foil on top of each piece of fish.
VARIATION: Using a thin fillet, place a spoonful of pistachio filling in the center. Roll it up, secure with a toothpick, and smear the mustard on the outside. Bake uncovered for 30 minutes at 350° F.