Recipe of the Week: Pistacio-Crusted Halibut with Spicy Yogurt

PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT

We've been trying at Rebecca Lane to get more fish in our diet. Usually Chick has no objections to my crazy menu planning - but when I do ask her if anything sounds good - she usually replies, "FISH". I love anything crusted with pistachio, but I guess you could use macadamia nuts or hazelnuts if you prefer. Also, Tilapia is a nice-mild and inexpensive fish - when Halibut is not in season.

Halibut:

4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 oz each) or any other fish preference

1 cup whole milk (you can use skim too)

1/3 cup shelled pistachios, finely chopped - or any other nut choice

3 tablespoons cornmeal

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

For Spicy Yogurt:

1 cup thick Turkish or Greek yogurt (8 oz)

1/2 cucumber, peeled, seeded, and finely diced

2 tablespoons chopped fresh dill

1 tablespoon finely chopped onion, red

1 tablespoon fresh lemon juice

2 teaspoons pepper

1/2 teaspoon salt, or to taste

Directions:

1. Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.

2. Meanwhile, stir together pistachios and cornmeal in a shallow bowl.Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture.

3. Transfer to a clean plate as coated. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.

4. While fish cooks, stir together all ingredients for spicy yogurt.

Serve fish with spicy yogurt on the side. Sauteed veggies (yellow squash, zucchini also make a nice side).

Makes 4 servings.

Gourmet February 2007