Pistachio & Pomegranate Crusted Halibut

This halibut recipe is an easy dish that looks fancy and will make you feel like you've got a dish from a restaurant. It's Whole30 and Paleo compatible and can be made in under 30 minutes.

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

  • 4- 6oz halibut fillets
  • 2/3 C shelled pistachios
  • 2 garlic cloves, minced
  • 1/4 C pomegranate seeds
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 2 tsp fresh thyme
  • 1/8 tsp cracked black pepper
  • 2 C + 2 T pomegranate juice

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Instructions

  1. Preheat the oven to 400 degrees. In a food processor combine the pistachios, garlic, pomegranate seeds, Dijon mustard, 2 tablespoons of pomegranate juice, and thyme. Blend until everything is combined and there are still small pieces of pistachios.
  2. Line a baking sheet with parchment paper. Pat the halibut dry with a paper towel and place on the sheet pan. Sprinkle the fish with salt and pepper. Top each piece of halibut with the pistachio and pomegranate mixture, making sure to use all of the mixture.
  3. Place the sheet pan in the oven and bake for 9-12 minutes, depending on the thickness of your halibut. It should be opaque and firm when it is fully cooked.
  4. While your halibut is cooking, place 2 cups of pomegranate juice in a pan over medium-high heat and bring to a boil. Reduce down until you have a syrupy consistency. It should take 5-10 minutes.
  5. Serve the halibut on top of the pomegranate glaze. Top with crushed pistachios and pomegranate seeds.