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Pistachio-Crusted Halibut with Pineapple Ragout and Coconut Rice
Ohhh lying on a beach in a tropical oasis, how I long for you.
I remember coming up with this pistachio-crusted halibut with pineapple recipe shortly after my wife and I returned from our honeymoon in Hawaii… since that time, we’ve had a baby (now a three-year-old), a cross country move, a graduate degree, and then some. What’s funny about the inspiration for this recipe is I don’t actually remember eating any pineapple while we were there! Man, we sure had some delicious local food, but why I didn’t eat more pineapple is beyond me. But there’s something so magical that happens between a perfectly cooked piece of halibut fish and slightly caramelized pineapple. I am instantly transported back to that tropical island every time I eat this dish.
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Pistachio-crusted Halibut with Pineapple-Edamame Ragout and Coconut Rice
This Hawaiian inspired dish is a light and bright recipe for the most cloudy of days. One bite of the pistachio-crusted halibut, the sweet and tangy pineapple, the crunchy vegetables, and the luscious coconut rice and you're instantly transported to a sun-kissed tropical oasis.
Place rice in mesh strainer and rinse rice until the starch is gone and the water runs clear. In small saucepan over medium heat, add in the oil. When the oil is shimmering, add in the rice and saute for 1 minute. Add in the coconut milk, lower temperature to low, and cover. Cook for 20 minutes. Season with salt and fluff with a fork before serving.
In a large skillet over medium heat, add oil. When the oil is shimmering, add in the diced carrots. Saute for 4-5 minutes, splashing 1-2 tbsp water halfway through to steam the carrots slightly. After the carrots start to soften slightly, add in the diced onions and garlic. Saute for 1-2 minutes then add in the remaining vegetables and pineapple. Season with salt and lime juice before serving.
Portion the halibut into 4-5 oz portions. Spread the Dijon mustard evenly on top of each fillet. Season with salt. In a food processor, pulse the ground ginger, lime zest, and pistachios until coarse. (I prefer a coarse textured crust but feel free to pulse to a finer pistachio powder if you prefer.) Add in the 1 tbsp oil and pulse again until mixture becomes more paste like. Spread pistachio mixture evenly over each fillet.
Place fish on lightly greased baking sheet. Roast fish in 450 degree oven for 10-12 minutes, or until internal temperature reaches 135 degrees.