Pistachio Crusted Halibut is the Fancyish Dinner You Deserve

Treat yourself.

By Michelle Nash

It’s about time for a night out – at home. I’ve had a good run of taco dinners and pizza nights lately, but every once in awhile I’m in the mood for something that feels a little more…adult. Fresh, simply-prepared seafood has a way of transporting me to my favorite restaurant or leaving me dreaming about a vacation on the coast.

I love seafood because it leaves me feeling light, but there are so many ways to make it flavor-packed.

Plus fresh fish (like pretty much everything else) is next-level when you add in a little crunch. That’s where the pistachios come in. The nuts give the fish a crispy, golden crust and subtle nutty flavor that’s just delicious.


This is one of those recipes that’s so much easier than it looks. While I was perfecting it, I had flashbacks to the first time I cooked a white fish for my boyfriend and his friends. Long story short, I had never cooked seafood before, and the fish was seriously undercooked. I had really jumped into cooking headfirst, and seafood felt like the big leagues. After my first bite I knew what we were all thinking, and we were too far into the meal to throw it all back into the oven. The four of us sat around the table and picked around the fish for the rest of dinner, and after that, I realized there was no more going rogue in the kitchen. For someone who tends to get ahead of herself, I reluctantly surrendered to following directions more closely, especially with seafood.

I’m happy to report that I’ve come a long way, and seafood is now officially my jam. After that initial embarrassment, I was determined to get it right, so I cooked fish over and over again. I’ve baked, seared, steamed, grilled and now topped it with a fancy crust, and this version is my new fave.


This fish was incredibly easy to make, plus it’s gluten and dairy free and a great source of protein and healthy fat. I chose halibut for its soft, flaky consistency and milder taste, but you could sub cod, seabass, salmon or really any type of fish here. I baked it with some lemon slices for a little extra flavor, and topped it with fresh herbs.

Pair with a light salad or some roasted veggies, and it all comes together in less than 30 minutes. This pistachio crusted halibut will definitely be on repeat at my house this summer. It’s perfect for a date night at home or an easy, healthy weeknight dinner.

Scroll on for the recipe, and be sure to rate, comment, and tag us on Instagram if you give it a try! 

Pistachio Crusted Halibut With Broccolini

Serves 4

Crispy and golden on top, this pistachio crusted halibut with lemon is the fancy dinner you deserve.

By Michelle Nash

30 minutes


20 minutes



3/4 cup raw, unshelled pistachios

1 garlic clove

salt and black pepper

2 tbsp olive oil

2 tbs dijon mustard

juice of 1/2 lemon

1/2 teaspoon finely grated lemon zest

fresh parsley to garnish

2 lbs fresh halibut

2 bunches broccolini

garlic salt


  1. Preheat oven to 400 degrees.
  2. Season broccolini with 1 tbs olive oil, salt and pepper and place on a lined baking dish. Bake for 20 minutes.
  3. While the broccoli is cooking, in a food processor, grind pistachios, garlic and lemon zest until coarsely chopped (about 15 seconds) Add remaining olive oil, 2 tsp salt and 1 tsp black pepper until combined.
  4. Place 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. Top it with the pistachio mixture evenly.
  5. Bake until flaky and golden on top (about 10-12 minutes).
  6. Once cooked, top with lemon juice and fresh parsley and enjoy.

Comments (7)

  1. Catherine says:

    Looks yum, how many is this for please?

    1. Michelle Nash says:

      Hi Catherine! It’s delicious. This serves four people!

  2. Crystal says:

    I can’t wait to try this! Do you have a recipe on the site for the citrus salad that is pictured with it? That looks delightful too!

  3. Cathy says:

    This was delicious. I would change the bake time on the broccolini to 10 mins and put halibut in the oven with the broccolini when it’s ready. 10 mins max at 400. It was on the verge of being overdone. You won’t be disappointed with this dish.

  4. Andrew says:

    Should the pistachios be unroasted, or unsalted?

    1. Camille Styles says:

      I actually like to use roasted + salted. 🙂

  5. Kevin says:

    Nice recipe, I used Ono (Wahoo) and it was delicious! You might want to modify your recipe to change the “unshelled” pistachios to “shelled”.

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