Pistachio Encrusted Halibut with Datterini and Artichoke Sauce
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.