Name: Pistachio-Crusted Halibut with Zucchini Fritters & Lemony Yogurt Sauce
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 eggs; 1 small bunch green onions (scallions); 1.02 kg halibut fillet; 3 lemons; ¾ cup pistachios, unsalted; 1 ½ cups plain Greek yogurt; 6 medium zucchini squash; all-purpose flour; baking powder; black pepper; extra virgin olive oil; garlic powder; mayonnaise; panko bread crumbs; salt

Pistachio-Crusted Halibut with Zucchini Fritters & Lemony Yogurt SaucePistachio-Crusted Halibut with Zucchini Fritters & Lemony Yogurt Sauce — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 eggs

1 small bunch green onions (scallions)

1.02 kg halibut fillet

3 lemons

¾ cup pistachios, unsalted

1 ½ cups plain Greek yogurt

6 medium zucchini squash

all-purpose flour

baking powder

black pepper

extra virgin olive oil

garlic powder

mayonnaise

panko bread crumbs

salt

Instructions

Preheat oven to 205°C (400°F). Coat a baking sheet pan with a thin layer of oil and set aside.

Wash and dry the fresh produce.

Trim and coarsely grate zucchini. Transfer to a colander and sprinkle with salt. Place the colander in a bowl to catch the excess moisture and set aside.

Meanwhile, zest and juice half of the lemons into a small bowl. Cut remaining lemons into wedges and set aside for serving.

Add yogurt to the bowl with the lemon, along with spices, and stir to combine the sauce. Add water, a few teaspoons at a time, if needed, to reach a drizzling consistency. Set aside.

Mince pistachios. Place in another small bowl along with bread crumbs, oil, and salt; stir to combine the coating.

Pat halibut dry with paper towels and place, skin-side down, on the baking sheet; season the top side with salt and pepper. Spread the fish with mayo, then sprinkle evenly with the coating, pressing gently to adhere.

Place baking sheet in the oven and roast until halibut is cooked through, 10-15 minutes. Remove from oven.

Meanwhile, use paper towels or a clean cloth to squeeze excess moisture out of the grated zucchini, then transfer to a large bowl.

Trim and cut green onions crosswise into thin pieces. Add to the bowl with the zucchini along with eggs, flour, baking powder, pepper, and salt. Stir to combine the batter.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches, using a ¼-cup measure, drop batter into the skillet, spacing scoops a few inches apart; press down to form round fritters. Cook, flipping once, until fritters are golden brown, 3-5 minutes. Remove to a paper towel-lined plate.

Divide fish and fritters between plates; drizzle yogurt sauce over fritters. Serve with lemon wedges for squeezing and enjoy!

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