Pistachio Encrusted Halibut with Datterini and Artichoke Sauce

Pistachio Encrusted Halibut with Datterini and Artichoke Sauce

Pistachio Encrusted Halibut with Datterini and Artichoke Sauce



Servings:
4 to 6
Quantity
Ingredients
1 1/2 pounds
Fresh halibut, cut into 4 to 6 ounce fillets
1 1/2 teaspoon
Kosher salt
3/4 teaspoon
Black pepper
4 teaspoons
Dijon mustard
3/4 cup
Raw, shelled Pistachios, finely crushed
1 tablespoon
Olive oil
2 each
Garlic cloves, finely chopped
1, 14.28 oz. can
Carmelina ‘e…San Marzano® Italian Petite Date Peeled Tomatoes (Datterini) in Puree
1/2 teaspoon
Fresh thyme, chopped
1 ounce
Marinated artichoke hearts, sliced

Preheat oven to 425°F. Season the halibut with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brush each halibut fillet with Dijon mustard, and dip into the finely crushed pistachio nuts; coating evenly on each side. Place halibut fillets into a non-stick, ovenproof baking dish.  Bake at 425°F until cooked through; about 10 minutes.  While halibut is baking, in a small sauté pan, heat oil over medium-low heat.  Add garlic and sauté for a minute; releasing aromatics. Stir in Carmelina ‘e…San Marzano® Italian Petite Peeled Date Tomatoes (Datterini) in Puree, thyme, 1 teaspoon of salt, and a ½ teaspoon of black pepper. Simmer sauce for 7 to 10 minutes over low heat.  Add in artichokes, and stir sauce to combine.  To serve, remove Datterini and Artichoke Sauce from heat and spoon over baked Pistachio Encrusted Halibut.  Mangia bene!

 

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™

Copyright© 2016, Mangia, Inc.