I have been trying to work my way through our freezer, using up the rest of last summer's catch to make room for the upcoming season's bounty and this recipe fit the bill. I will definitely be making it again, it's that good! The earthy flavor of the matcha and the crunch of the pistachios gives the halibut an unexpected sweet and savory topping. ~Patti
Pistachio Topping
1/2 cup raw, unsalted pistachios
1-1/2 teaspoon matcha powder
1/2 teaspoon sugar
2 tablespoons breadcrumbs
1 tablespoon unsalted butter, melted
1/2 teaspoon finely grated lemon zest
Salt and pepper to taste
Grind pistachios, matcha and sugar in a food processor until nuts are coarsely chopped, about 15 seconds.
Add breadcrumbs, melted butter, and lemon zest; process until combined (but not a paste), about 10 seconds.
Season with salt and pepper.
Preheat oven to 400. Place pistachios on a baking sheet. Toast until browned in spots, about 3 minutes. Let cool.
Halibut
4 5-oz skinless halibut fillets
Line a baking sheet with parchment paper. Grease paper with butter. Lightly season fish with salt and pepper. Pat about 1/4 of nut mixture on top of each fillet. Place fillets on baking sheet and cook until opaque in center, about 10-12 minutes.
Serves 4
Matcha is a green tea powder that has been used in Japanese tea ceremonies for centuries. It has 130 times more antioxidants because of the way it is processed - into a powder. It has an earthy, somewhat bitter flavor and is a vibrant green color. It can be found in most Asian grocery or specialty stores.
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| Patti, showing off her "chicken" halibut. |
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| Our halibut catch, summer 2011 |
