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.
Servings Prep Time
4servings 30minutes
Cook Time
20minutes
Servings Prep Time
4servings 30minutes
Cook Time
20minutes
Ingredients
Pistachio-crusted Mahi Mahi
Coconut Rice
Pineapple-Edamame Ragout
Instructions
Coconut Rice
  1. 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.
Pineapple-Edamame Ragout
  1. 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.
Pistachio-crusted Halibut
  1. 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.