Craving a special dinner at home? After a stretch of tacos and pizza, it’s time for something more refined. Fresh seafood has a way of whisking me away to a seaside escape, especially when prepared simply.

Seafood always makes me feel light, but it can be loaded with flavor.

Fresh fish truly shines with a satisfying crunch. Enter the pistachios! They lend a delightful golden crust and a subtle nutty taste that’s simply irresistible.

pistachio crusted halibut on serving platter

This recipe is deceptively simple. I recall the first time I attempted to cook white fish for my boyfriend and his pals. I was a novice in the kitchen, and that fish was undercooked. We were too deep into the meal to throw it back in the oven, so we picked around it awkwardly. That moment taught me to follow directions closely, especially when it comes to seafood.

I’m pleased to say I’ve improved significantly since that mishap, and seafood has become one of my go-to choices. After that initial kitchen disaster, I practiced relentlessly. I’ve baked, seared, steamed, grilled, and now topped it with a fancy crust. This version is my new favorite.

pistachio crusted halibut with sides

This dish is not only easy to prepare, but it’s also gluten-free, dairy-free, and packed with protein and healthy fats. I opted for halibut because of its tender, flaky texture and mild flavor, but feel free to substitute with cod, seabass, salmon, or any fish you prefer. Baking it with lemon slices adds a delightful zing, and garnishing with fresh herbs elevates the dish.

Serve it alongside a light salad or roasted veggies, and you have a meal ready in under 30 minutes. This pistachio crusted halibut will be a summer staple in my kitchen—ideal for a romantic dinner or a quick weeknight meal.

pistachio crusted halibut plated

Keep scrolling for the full recipe, and feel free to rate, comment, or share if you try it!

Print Print Recipe

Description

Golden and crispy, this pistachio crusted halibut with lemon is the elegant dinner you’ve been waiting for.

Ingredients

Units Scale
  • 3/4 cup raw, unshelled pistachios
  • 1 garlic clove
  • salt and black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • juice of 1/2 lemon
  • 1/2 teaspoons finely grated lemon zest
  • fresh parsley for garnish
  • 2 pounds fresh halibut
  • 2 bunches broccolini
  • garlic salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Drizzle broccolini with 1 tablespoon olive oil, seasoning with salt and pepper, then place on a lined baking tray. Bake for 20 minutes.
  3. While the broccolini is roasting, grind the pistachios, garlic, and lemon zest in a food processor until coarsely chopped (about 15 seconds). Add the remaining olive oil, 2 teaspoons salt, and 1 teaspoon black pepper, blending until combined.
  4. Arrange the halibut in a large baking dish or on a lined baking sheet. Brush the fish with dijon mustard and season with salt and pepper. Evenly spread the pistachio mixture over the top.
  5. Bake until the fish is flaky and golden (around 10-12 minutes).
  6. Once cooked, drizzle with lemon juice and sprinkle with fresh parsley before serving.
  • Prep Time: 30
  • Cook Time: 20

Comments (8)

  1. Catherine says: July 13, 2020 at 10:12 am

    This looks delicious! What’s the serving size?

    Reply
    1. Michelle Nash says: July 13, 2020 at 12:19 pm

      Hi Catherine! This serves four!

      Reply
  2. Crystal says: July 29, 2020 at 11:04 am

    I can’t wait to try this! Is there a recipe for the citrus salad that’s shown with it?

    Reply
  3. Cathy says: October 30, 2020 at 2:57 pm

    This was fantastic! I’d suggest reducing the baking time for the broccolini to 10 minutes and add the halibut in when it’s ready. 10 minutes max at 400 should work. You won’t regret making this dish.

    Reply
  4. Andrew says: December 7, 2020 at 3:23 pm

    Should the pistachios be unroasted or unsalted?

    Reply
    1. Camille Styles says: December 8, 2020 at 6:18 am

      I actually prefer using roasted and salted ones. ?

      Reply
  5. Kevin says: July 27, 2021 at 11:50 pm

    Great recipe! I used Ono (Wahoo) and it turned out amazing! Just a note: change the “unshelled” pistachios to “shelled” in the recipe.

    Reply
  6. David says: May 4, 2025 at 10:49 pm

    I love the concept, but the 2 teaspoons of salt made it inedible for my family. I’ll definitely try again, but next time I’ll skip the salt in the pistachio mix and season the fish instead.

    Reply