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Pistachio-Crusted Halibut Kebabs


This quick, easy recipe makes the mouthwatering focus of a full meal, or crowd-pleasing appetizers.

Pistachio-Crusted Halibut Kebabs
Prep time 10 minutes; Cook time 10 minutes
Serves 4 as a lunch or dinner entrée, or 10 to 12 as an appetizer

Ingredients

Halibut 
1 pound skinless Alaskan Halibut
10 to 12 skewers (4 to 6 inches in length)
1 cup pistachios, coarsely ground
1/4 cup breadcrumbs*
Organic extra virgin olive oil (applied by brush or spray)
Salt and pepper, to taste
10 to 12 butter lettuce leaves, small romaine leaves, or endive

*If you don't want to use wheat bread crumbs, or want to avoid gluten, Watusee Chickpea Crumbs, Gillian's Foods Gluten Free Italian Bread Crumbs, and Ian's Gluten-Free Panko Breadcrumbs are available online. There may be other brands of wheat- and gluten-free bread crumbs; these are just suggestions.

Yogurt Mint Sauce
1/2 cup Greek yogurt (2% or non-fat)
1 Tablespoon fresh lemon juice
1 Tablespoon fresh mint, minced
1 clove garlic, minced
1/4 to 1/2 teaspoon salt, to taste
1/4 to 1/2 teaspoon chili flakes, to taste

Directions

  1. Cut a piece of aluminum foil to fit a heavy-duty baking sheet; set aside. Heat the baking sheet in oven at 425°F while prepping halibut.
  2. Cut halibut into pieces 1-1/2 inch-wide by 2 to 3 inches long, then skewer. Mix pistachios and breadcrumbs; sprinkle onto a plate. Roll in or press pistachio crust onto halibut pieces. Spray fish and aluminum foil with olive oil spray; season bites with salt and pepper.
  3. Remove baking sheet from oven. Transfer foil, with halibut skewers, onto baking sheet and return to oven. Roast for 8 to10 minutes, turning once during cooking. Cook just until fish is opaque throughout.
  4. Whisk together yogurt, lemon juice, mint, garlic, salt and chili flakes to make sauce. Place halibut bites on butter lettuce and serve with sauce.

Nutrients per serving:
127 calories, 6.5g total fat, 1g saturated fat, 46% calories from fat, 30mg cholesterol, 12g protein, 6g carbohydrate, 1g fiber, 59mg sodium, 36.5mg calcium and 290mg omega-3 fatty acids.

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