Pistachio Crusted Halibut with Thai Coconut Sauce

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This pistachio crusted halibut is what I make when I want dinner to feel like an occasion without spending an hour on it. Wild caught halibut gets a crunchy pistachio crust, then it's finished with a creamy Thai coconut sauce over zucchini noodles. The whole thing bakes in about 20 minutes and it's naturally gluten free, dairy free and grain free.

Halibut works great for a nut crust. It's firm, meaty and thick enough to hold a crust without falling apart, which is exactly where thinner fillets tend to fail. It also has a clean, slightly sweet flavor that stands up to the coconut and lime without getting lost.

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Why This Pistachio Crusted Halibut Recipe Works

A few things make this one worth the halibut you paid for:

• Fast. Around 20 minutes start to finish, which is fast enough for a weeknight and easy enough to make for guests.
• The crust actually stays on. Halibut is thick and firm, so it holds a nut crust far better than thin white fish.
• No breadcrumbs needed. The pistachios do all the work, so it's gluten free and grain free without a single substitution.
• Three ways to cook it. Oven, air fryer or stovetop, all covered below.

This is lovely with a crisp, dry white. We pour Avaline these days, which is made with organic grapes and no added sugar, colors or concentrates. Their white and their sauvignon blanc both work beautifully against the coconut and lime.

Choosing Halibut: Fresh, Frozen and Wild Caught

Halibut is expensive enough that it's worth knowing what you're buying. Pacific halibut, most of it from Alaska, is the one you'll see most often in the US and it's well managed. Atlantic halibut is a different story and generally worth avoiding on sustainability grounds. Almost all halibut sold is wild caught, so that label matters less here than it does with salmon.

Ask for center cut fillets around 1 to 1.5 inches thick. Thin tail pieces cook unevenly and they're the ones most likely to dry out or lose the crust. Fresh halibut should smell like clean ocean and nothing more. One of my favorite sources for Alaskan seafood is Wild Alaskan Company.

Frozen halibut works fine for this recipe. Most halibut is flash frozen on the boat anyway, so a good frozen fillet is often fresher than what's been sitting at the fish counter. Thaw it overnight in the fridge, never on the counter, then pat it very dry. Frozen fish releases a lot of water as it thaws and wet fish is the number one reason a nut crust slides off.

Ingredients You'll Need

• Halibut fillets. Center cut, 1 to 1.5 inches thick.
• Shelled pistachios. Raw or roasted, unsalted. You'll chop these fairly fine.
• Thai coconut sauce. I used Kevin's Natural Foods Thai Coconut sauce, or make the substitute below.
• Zucchini. Spiralized into noodles to serve underneath.
• Avocado oil or olive oil. To help the crust adhere and crisp.
• Salt and pepper.

Full measurements and instructions are in the recipe card at the bottom of this post.

How to Make Pistachio Crusted Halibut

1. Prep the fish. Pat the halibut completely dry with paper towels and season both sides. Dry fish is the single biggest factor in whether your crust sticks.
2. Chop the pistachios. You want a coarse meal, small enough to pack together but not so fine it turns to flour. A knife works better than a food processor, which tends to go from chunks to paste in about two seconds.
3. Press the crust on. Brush the top of each fillet lightly with oil, then press the pistachios firmly into the surface. Press, don't sprinkle.
4. Bake. Roast at 400F until the fish flakes easily, usually 15 to 18 minutes for a 1 inch halibut fillet. See the timing chart below.
5. Warm the sauce and serve. Spiralize the zucchini, warm the Thai coconut sauce and plate the halibut over the zucchini noodles with sauce spooned around.

The easiest way to make the zucchini spirals is with a spiralizer. You could also serve this over sliced zucchini, or use a vegetable peeler to make zucchini ribbons.

How Long to Bake Halibut

Halibut is lean and it goes from perfect to dry faster than almost any other fish, so timing matters more here than it does with salmon or cod. Bake at 400F and go by thickness.

The USDA recommends cooking fish to an internal temperature of 145F. Halibut carries a lot of residual heat, so I pull mine at 130F to 135F and let it rest for 5 minutes, which brings it up while keeping it moist. If you prefer to follow the USDA guidance exactly, cook to 145F and expect a firmer, flakier result. Either way, use a thermometer rather than the clock. It's the difference between halibut you're proud of and halibut you apologize for.

Air Fryer and Pan Seared Methods

Air fryer halibut. This is my favorite shortcut and the crust comes out noticeably crispier than the oven. Air fry at 380F, crust side up, without flipping, using the times in the chart above. Pistachios go from toasted to burnt fast at air fryer temperatures, so start checking two minutes early.

Pan seared halibut. If you want a hard sear you'll need to invert the technique, because a nut crust will not survive being flipped in a hot pan. Sear the bare fillet flesh side down in a hot ovenproof skillet for 2 to 3 minutes, flip it, press the pistachio crust onto the seared top, then transfer the whole skillet to a 400F oven for 6 to 8 minutes to finish. You get the browned exterior and the crust stays put.

How to Get the Pistachio Crust to Stick

This is the question I get most often about any nut crusted fish, so it's worth its own section. Three things matter.

Dry the fish thoroughly. Halibut holds a surprising amount of water. Pat it dry, and if you have time, let the seasoned fillets sit uncovered in the fridge for 15 minutes before crusting.

Use something for the crust to grip. A thin brush of oil is enough here. A thin smear of Dijon mustard also works beautifully and adds a little tang.

Press firmly and don't flip. Cook the fillets crust side up the entire time. Flipping a nut crust in a pan is how it ends up in the bottom of the skillet instead of on your dinner.

The Thai Coconut Sauce and an Easy Substitute

The coconut Thai flavor profile is perfect for seafood, creamy and a little sweet with a bright finish. If you like Asian style halibut recipes or a light curry sauce with white fish, this is the direction to go. I originally developed this recipe using Kevin's Natural Foods Thai Coconut sauce as part of their recipe challenge for clean paleo, dairy free and gluten free recipes. You can order it from their website or on Amazon.

If you can't find it, here's a simple substitution. Combine eight ounces of coconut milk, two tablespoons chopped fresh basil, one teaspoon ground ginger and a tablespoon of lime juice. Warm gently and season to taste. A splash of fish sauce deepens it considerably. A little red curry paste stirred in turns it into a proper halibut curry if that's the mood you're in.

My other entries for that contest were Cilantro Lime Cauliflower Rice with Carne Asada and Mexican Pozole. You can find out more about Kevin's Natural Foods on their Facebook, Instagram and Pinterest pages.

Is Halibut Healthy?

Halibut is one of the better protein choices you can put on a plate. A 3 ounce cooked fillet has around 19 grams of protein, fewer than 100 calories and zero carbohydrate. It's a good source of selenium, magnesium, potassium and B vitamins. It also carries omega 3 fats, though less than a fatty fish like salmon.

Because it's so lean, halibut is filling without being calorie dense, which is why it shows up so often in weight loss cooking. That same leanness is why the pistachios and the coconut sauce matter here. They add the fat that makes the meal satisfying instead of sparse.

Is halibut low carb and keto friendly?

Yes. Halibut has zero grams of carbohydrate, so every carb in the finished dish comes from the crust and the sauce. As written this plate lands at roughly 5 grams of net carbs, which fits comfortably within keto macros. If you're new to this way of eating, my complete guide to the ketogenic diet covers the basics.

Are pistachios keto?

A one ounce serving of pistachios has about 157 calories, 5.7 grams of protein, 7.7 grams of carbs, 12.8 grams of fat and 3 grams of fiber, which works out to roughly 4.7 grams of net carbs. Pistachios are higher in carbs than pecans or macadamias, so they're not a nut I'd sit down and eat by the handful. Used as a crust the portion per serving is small and the math works easily.

If you're looking for another great pistachio recipe, my Creamy Raw Zucchini and Avocado Chilled Soup is extra amazing topped with pistachios. Whether we should be eating nuts at all is a discussion for another day. I've been leaning more toward carnivore after reading The Carnivore Code, but I still allow myself the occasional vegetable or nut.

Can I Use Cod or Another Fish?

Absolutely. Halibut is my first choice, but pistachio crusted cod is the version I make most often on a regular Tuesday because cod is a fraction of the price and easy to find wild caught. It also makes an excellent keto cod recipe for the same reason halibut works, since cod is completely zero carb.

The technique never changes. Dry the fish, brush with oil, press the pistachios on firmly and cook crust side up without flipping. Only the timing moves.

What to Serve With Pistachio Crusted Halibut

Zucchini noodles are what I use here, but cauliflower rice soaks up the coconut sauce even better. Roasted broccolini, sauteed spinach, blistered green beans or a simple cucumber salad all work well. Halibut is a fairly delicate flavor, so I'd avoid anything that fights it.

If you want something with a little more substance on the plate, my Cilantro Lime Cauliflower Rice is a natural fit and the lime echoes the sauce.

Storage, Leftovers and Make Ahead Tips

Cooked halibut keeps in an airtight container in the fridge for up to three days. The crust will soften, so reheat in a 350F oven or air fryer for 5 to 6 minutes rather than the microwave to bring back some crunch. Halibut is lean enough that reheating can dry it out, so go low and check early.

Leftover halibut is genuinely good cold. Flake it over a salad, fold it into lettuce cups with a squeeze of lime, or stir it through cauliflower rice with the leftover coconut sauce. I like it better this way than reheated, honestly.

You can chop the pistachios and mix the crust up to three days ahead and keep it in a jar. I don't recommend freezing this one after cooking, the texture of the crust doesn't survive it.

Where to Buy Wild Caught Halibut

Halibut is worth sourcing well since it isn't cheap. There are a few places I love to buy wild caught fish online: Wild Alaskan Company, Fulton Fish Market, Sizzlefish and US Wellness Meats (also amazing grass fed beef). I've had great seafood and service from all of these stores.

If halibut is out of budget or out of season, buy cod instead and use the timing in the chart above. You'll still get a great dinner.

More Fish and Seafood Recipes

If you're looking for other easy fish recipes, be sure to check out my Smoked Trout Dip. That one is awesome for entertaining and provides something slightly unusual compared to typical party fare. My Spicy Swordfish with Tomatoes, Olives and Capers is another easy weeknight option.

Print

Pistachio Encrusted Halibut With Thai Coconut Sauce

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 2 minutes mins

Servings: 2 people

This delicious dish was created for Kevin's Natural Foods recipe contest. The sauce is rich and delicious! If you'd like less carbs, reduce the amount of sauce used here.

Ingredients  

1x2x3x

• 2 large eggs, beaten
• ¾ cup pistachios, chopped
• 1 pound halibut, or cod loin
• 2 small zucchini, noodles, room temperature
• 7 ounces Kevin's Thai Coconut Sauce
• ¼ cup water
• 3 tablespoons parsley, chopped
• 1 teaspoon salt
• 1 teaspoon white pepper

Get Recipe Ingredients

Instructions

• Preheat oven to 350 degrees convection or 375 conventional.
• Chop pistachios or coarse grind in food processer.
• Beat two eggs with salt and pepper.
• Dip halibut in egg mixture.
• Coat halibut in the pistachio, pressing into fish to coat.
• Place fish in oven and cook until internal temperature reaches 145 degrees, about 30 minutes depending on thickness.
• While the fish is cooking, make zucchini into noodles with a spiralizer (preferred) or thinly shaved with a vegetable peeler.
• This recipe calls for raw zucchini noodles, but you can saute in butter for two to three minutes if you prefer warm/cooked zoodles.
• Place a pile of zucchini on each plate.
• Place pouch of sauce in a pan over medium heat.
• Add half a cup of water, two tablespoons parsley, salt and pepper.
• Stir until combined and let simmer for 5 minutes.
• Cover zoodles with approximately 1/4 cup of sauce.
• Place cooked fish over zoodles.
• Add approximately 1/4 cup additional sauce over fish.
• Garnish with remaining parsley and whole pistachios if desired.

Video

Nutrition

Calories: 385kcalCarbohydrates: 16gProtein: 30gFat: 23gSaturated Fat: 2gCholesterol: 142mgSodium: 686mgPotassium: 910mgFiber: 3gSugar: 3gCalcium: 70mgIron: 2mg

Full nutrition

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