Yummy Supper : Braised Halibut with Pistachios and Preserved Lemons

Name: Yummy Supper : Braised Halibut with Pistachios and Preserved Lemons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Transfer each fillets onto a warm plate. Finish with a drizzling of olive oil and lemon wedges on the side; 30 minutes before cooking, bring fish to room temp; 0 teaspoons dried chili flakes; 4 servings Pour enough water into the pan so that it reaches half way up the sides of the fish. Bake in oven for 10-15 minutes until fish is just cooked through; 4 servings Season the fish with a generous sprinkling of salt. Cover and refrigerate for at least an hour, or up to 4 hours before cooking; 16 adapted from A Food + Wine by Nate Appleman, Shelley Lindgren, and Kate Leahy; 4 servings halibut; 4 servings Braised Halibut with Pistachios and Preserved Lemons; 680 grams halibut fillets; 1 fresh lemon, cut into wedges; 4 servings meyer lemon; 118 milliliters olive oil; 473 milliliters loosely packed parsley leaves, coarsely chopped; 4 servings nut; 4 servings pistachio; 237 milliliters pistachios, shelled and lightly toasted; 4 servings Remove pith and flesh from preserved lemon. Soak to remove excess salt. Rinse and mince; 2 wedges preserved lemons; 4 servings Give this recipe a try, and you will not be disappointed; 4 servings sea; 4 servings sea salt; 4 servings erin scott; 4 servings Posted by

Yummy Supper : Braised Halibut with Pistachios and Preserved Lemons might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 1209 calories, 137g of protein, and 67g of fat per serving. This recipe serves 4. This recipe covers 61% of your daily requirements of vitamins and minerals. A mixture of season the fish, sea, chili flakes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the preserved lemon you could follow this main course with the Christmas Stollen Madeleines with Preserved Lemon as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Ingredients

Servings:

4servings

Transfer each fillets onto a warm plate. Finish with a drizzling of olive oil and lemon wedges on the side 30

minutes before cooking, bring fish to room temp 0teaspoons

dried chili flakes 4servings

Pour enough water into the pan so that it reaches half way up the sides of the fish. Bake in oven for 10-15 minutes until fish is just cooked through 4servings

Season the fish with a generous sprinkling of salt. Cover and refrigerate for at least an hour, or up to 4 hours before cooking 16

adapted from A Food + Wine by Nate Appleman, Shelley Lindgren, and Kate Leahy 4servings

halibut 4servings

Braised Halibut with Pistachios and Preserved Lemons 680grams

halibut fillets 1

fresh lemon, cut into wedges 4servings

meyer lemon 118milliliters

olive oil 473milliliters

loosely packed parsley leaves, coarsely chopped 4servings

nut 4servings

pistachio 237milliliters

pistachios, shelled and lightly toasted 4servings

Remove pith and flesh from preserved lemon. Soak to remove excess salt. Rinse and mince 2

wedges preserved lemons 4servings

Give this recipe a try, and you will not be disappointed 4servings

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.