PISTACHIO-CRUSTED HALIBUT WITH ORANGES AND OLIVES

(serves 4 to 6)

INGREDIENTS

1 cup pistachios

1 cup panko

Zest of 1 lemon

3 Tbsp flat-leaf parsley, chopped

1 tsp salt

2 Tbsp vegan butter

6 (4 oz) halibut filets, deboned and skin removed 1 tsp anise seeds

Freshly ground black pepper to taste

Juice of 1 lemon

1 Tbsp olive oil

1 lb green beans, ends trimmed 2 navel oranges, segmented ½ cup kalamata olives, pitted 2 Tbsp tarragon leaves, roughly chopped

PREPARATION

1. Preheat oven to 425°F. Add pistachios and panko to a food processor and pulse until combined and the size of small pebbles. Add lemon zest, parsley, salt, and vegan butter and pulse until just combined. Set aside.

2. Place halibut filets on a parchment-lined sheet tray and sprinkle with anise seeds, salt, and black pepper. Squeeze lemon juice over top.

3. Press panko mixture firmly and evenly into top side of halibut to create a crust, then drizzle with olive oil over top.

4. Bake halibut for 12 to 14 minutes, until the top is nicely browned and fish is cooked through. While fish is cooking, gently steam green beans until they still have a slight crunch. Sprinkle with salt and drizzle with olive oil. 5. Peel and segment navel oranges, cut kalamata olives in half, and chop tarragon leaves.

6. To serve, place pieces of halibut on a platter, scatter orange segments, olives, and tarragon over top, and arrange piles of green beans around edges. Serve hot, room temperature, or chilled.

CHEF’S NOTES: This light, simple, and dairy-free dish is perfect to entertain with or use as lunches during the week. It’s sure to become a favorite! Enjoyable hot out of the oven, room temperature, or cold on a salad.

Reprinted from Fall 2021