Nut Crusted Halibut with Cucumber Yogurt Sauce

It’s spring and Halibut season has started! What better way to enjoy fresh Pacific Halibut than with the fresh and crisp Township 7 Sauvignon Blanc?  TASTE Magazine has developed this delicious recipe paired with our wine.

Nut Crusted Halibut

4×6 oz halibut fillets, skinless
1 cup whole milk
1/4 cup shelled pistachios, coarsely chopped
1/4 cup flaked almonds
2 TBSP cornmeal
1 cup yogurt
1 TBSP lemon zest, finely grated
2 tsp chili powder
1 tsp sea salt
1/4 tsp freshly ground black pepper

Cucumber Yogurt Sauce (makes 1 and 1/2 cups)
1 cup Greek yogurt
1/2 cucumber, peeled, seeded and finely diced
1/4 cup fresh dill, chopped
2 TBSP red onion, finely chopped
1 TBSP lemon juice
1/2 tsp lemon zest
sea salt to taste

Place fish in bowl and pour milk over to coat. Cover and chill, turning occasionally for 1 hour. Meanwhile, in a bowl, stir together nuts and cornmeal. In another bowl, stir together yogurt, lemon zest and chili powder. Preheat over to 350F. Remove fish from milk and pat dry. Transfer to parchment-lined baking sheet and season with salt and pepper. Spread yogurt mixture over fish and crust with nut mixture. Bake fish until it just starts to flake, about 8 minutes.

To serve, divide among plates and top with a dollop of prepared Cucumber Yogurt Sauce. Serve alongside your favourite seasonal vegetables and pair with Township 7 Sauvignon Blanc.

Serves 4

Leave a Reply

Unlock your reward

When you join our mailing list.
Stay in the know about new releases, events, and special offers.