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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
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
- 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.
- 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.
- 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.
- 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.