Pistachio Encrusted Halibut with Lemon Lemon Meringue Pie for Dessert

[John McLaughlin]

I have been cooking a lot of fish from our Alaskan Fishing Trip. So last night I made a Pistachio Encrusted Halibut served with Brown rice topped with a piece of watermelon and balsamic glazed asparagus. The dessert was a home made Lemon Meringue Pie. the wine was a Robert Craig Winery Chardonnay. The skin was first peeled from the halibut and a dijon mustard with lemon peel, salt and pepper was brushed on the top layer. The pistachio nuts were crushed in a blender and then mixed with Planko breading and cilantro and placed on topped of the halibut. I used EVOO on the bottom of my pan and cooked in the oven at 400 degrees for about 7 minutes.

 

[Judge]

I just got back from a 3-month trip to Alaska in our motorhome. I had some great halibut and salmon (even though I normally can take or leave salmon) while we were up there.

That looks pretty dang good.... good enough to eat off the screen!

 

[FSH 210 Sport]

OMG’dah that looks awesome!

 

[John McLaughlin]

I just got back from a 3-month trip to Alaska in our motorhome. I had some great halibut and salmon (even though I normally can take or leave salmon) while we were up there.

I always find it amazing how expensive halibut and salmon is in Alaskan restaurants especially since they advertise as locally caught