DIRECTIONS

To make the salsa, toss the grapes, onion, jalapeño, lemon juice, mint, olive oil, salt and pepper in a medium bowl to combine.

To make the fish, preheat the oven to 375 degrees. Place the nuts in the small bowl of a food processor or a mini chopper and process until they form a fine crumb, about 30 seconds.(It’s OK if there are some pebble-sized pieces as well) In a shallow bowl, toss the pistachios, lemon zest, salt and pepper to combine. Gently press both sides of each filet into the pistachio mixture to coat.

Heat the oil in a large, ovenproof, nonstick skillet over a medium heat. Add the fish and cook until the underside is browned, 3-4 minutes. Flip and cook until the second side is browned, an additional 3-4 minutes. Transfer the skillet to the oven and bake until the fish flakes easily with a fork, 3-4 minutes depending on the thickness of the fish. Drizzle the fish with the lemon juice and serve with the salsa on top or alongside.

Ingredients

For the Salsa:
1 1/2 cups red seedless California grapes, quartered
1/4 cup finely chopped Vidalia or other sweet onion
1 small jalapeno pepper, seeded and finely chopped (1 tablespoon)
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint leaves
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Fish:
1/2 cup shelled, unsalted pistachios
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 skinless halibut filets, about 6 ounces each
2 tablespoons fresh lemon juice

DIRECTIONS

To make the salsa, toss the grapes, onion, jalapeño, lemon juice, mint, olive oil, salt and pepper in a medium bowl to combine.

To make the fish, preheat the oven to 375 degrees. Place the nuts in the small bowl of a food processor or a mini chopper and process until they form a fine crumb, about 30 seconds.(It’s OK if there are some pebble-sized pieces as well) In a shallow bowl, toss the pistachios, lemon zest, salt and pepper to combine. Gently press both sides of each filet into the pistachio mixture to coat.

Heat the oil in a large, ovenproof, nonstick skillet over a medium heat. Add the fish and cook until the underside is browned, 3-4 minutes. Flip and cook until the second side is browned, an additional 3-4 minutes. Transfer the skillet to the oven and bake until the fish flakes easily with a fork, 3-4 minutes depending on the thickness of the fish. Drizzle the fish with the lemon juice and serve with the salsa on top or alongside.

Notes

Recipe created by Chef and Nutritionist, Ellie Krieger, M.S., R.D.

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

makes 4 servings

Serving size: 1 filet and 1/2 cup salsa

Nutritional Information

Per Serving: Calories 370; Protein 39 g; Carbohydrates 17 g; Total Fat 17 g (41% Calories from Fat); Saturated Fat 2 g (5% Calories from Saturated Fat); Cholesterol 55 mg; Sodium 380 mg; Fiber 3 g.