Pistachio Crusted Halibut with Pesto Orzo

Serves 6


3 ounces canola oil

6 6-ounce Alaskan Halibut Filets, seasoned with salt and pepper

4 ounces chopped raw pistachios

2 lemons, zested and juiced

1 pint sweet 100 red tomatoes cut in half

2 ½ cups orzo pasta, cooked according to package

6 ounces pesto

4 ounces pea shoots

2 tbsp rice wine vinegar

3 ounces Extra Virgin Olive Oil

1 pound purple Puruvian potatoes, cooked, peeled and diced in 1 ½ inch cubes

Salt and pepper


Heat oven to 350 degrees


Mix together pistachios and lemon zest.  Using 2 10 inch or larger sauté pans place on high heat and add 1½ ounce canola oil to each pan.  Place 3 seasoned filets in each pan top side down and sear for 1 minute.  Flip filets over and top with pistachio mixture covering tops of all filets.  Immediately place pans in oven and cook for 5 to 7 minutes depending upon the thickness of the fish.


Mix together juice from lemons, rice wine vinegar and Extra Virgin Olive Oil.  Toss with pea shoots and season with salt and pepper.  Set aside


Warm cooked orzo and add pesto.  Once pesto is incorporated into orzo, divide evenly in the center of 6 plates.  Garnish around orzo with pea shoots and purple potatoes.  Remove fish from oven and place on top of orzo.


Wipe out pans.  Quickly heat one pan and add sweet 100 tomatoes.  Once warmed, spoon over fish.

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