Pistachio and Parmesan-Crusted Halibut with Brussel Sprouts & Carrots

Halibut Cheeks with Pomegranate Salsa


  • 4 (5-oz. each) halibut filets, 1-inch-thick
  • 3/4 cup crushed unsalted pistachios
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup plain bread crumbs
  • 1/2 cup mayonnaise, until moist
  • 1 c. Brussels sprouts, halved
  • 1/2 red onion, cut into thin wedges
  • 3 medium carrots, peeled and bias-sliced
  • 2 tbsp. olive oil, divided
  • 1 tsp. garlic salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. crushed red pepper
  • 3 sprig(s) fresh sage
  • 1 lemon, halved, for serving

Pistachio and Parmesan-Crusted Halibut with Brussel Sprouts & Carrots

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4


Step 1

Preheat oven to 425°F.
Spray pyrex with non-stick spray.
Pat fish dry.
Combine pistachios, Parmesan cheese, bread crumbs, mayonnaise.
Pat mixture on fish; set aside.

Step 2

Toss Brussels sprouts, red onion and carrots with 1 tablespoon olive oil and season to taste with garlic salt and pepper.
Spread in the prepared pan. Bake for 10 minutes.
Stir vegetables; push to the side to make room for fish.
Spread remaining 1 tablespoon olive oil on the pan and top with fish.
Sprinkle fish with garlic salt, black pepper, and crushed red pepper; top with sage.
Bake 15 minutes more or until the fish flakes with a fork (145°F).
Serve with lemon.

In this recipe: Wild-Caught Alaska Halibut