Pistachio Encrusted Halibut
McLoone's, Long Branch and Sea Bright
(732) 923-1006
2 lbs. halibut, cleaned
1 cup pistachios, de-shelled
¼ cup vegetable oil
In a sauté pan, heat oil. Cut halibut into (4) 8 oz. fillets. Dip halibut into
pistachios & coat on both sides. Add fillets to oil & cook both sides until
golden brown. Place in 425 degrees & cook for 8-10 minutes.
Champagne cream sauce:
½ bottle of champagne
1 qt. heavy cream
4 shallots, peeled
4 garlic cloves, peeled
2 rosemary sprigs
2 parsley sprigs
2 tbsp. whole black peppercorns
1 tbsp. salt
1 oz. vegetable oil
Heat oil in a saucepan, add shallots, garlic and peppercorns. Cook for 3 minutes
until tender. Add champagne and reduce to half. Add rosemary, parsley, cream and
salt to taste. Reduce to half, remove from heat and strain through a colander.
Serve the halibut topped with the champagne cream sauce and enjoy!
