Name: Pistachio-Crusted Halibut with Roasted Broccolini
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 lemon; 3 bunches broccolini (about 1 1/2 pounds), trimmed; 5 tablespoons extra-virgin olive oil; Kosher salt; 1/4 teaspoon red pepper flakes; 1/2 cup unsalted roasted pistachios; 1/4 cup panko; 2 tablespoons za’atar; 4 6- to 7-ounce skinless halibut fillets

Directions

Place a rimmed baking sheet in the center of the oven and preheat to 450˚ F. Grate the lemon zest and set aside. Cut the lemon into 4 wedges and add to a large bowl along with the broccolini, 2 tablespoons olive oil, 1/2 teaspoon salt and the red pepper flakes. Toss to coat. Spread on the hot baking sheet and roast until crisp-tender and charred, flipping halfway through, 15 to 20 minutes.
Meanwhile, pulse the pistachios in a food processor until finely chopped. Add the reserved lemon zest, panko, za’atar and 1/2 teaspoon salt; pulse to combine. Transfer to a shallow bowl. Press the halibut fillets in the pistachio mixture, turning to fully coat all sides.
Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add the halibut and cook, turning once, until golden brown, about 4 minutes per side.
Season the halibut with salt and divide among plates. Serve with the roasted broccolini and lemon wedges.

Photograph by Andrew Purcell

Pistachio-Crusted Halibut with Roasted Broccolini

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