Pan-Seared Halibut with Basil Peaches + Pistachios

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I am surrounded by friends and family that are incredibly talented, creative and artistic cooks. I get so much inspiration for what to experiment with for this website from pictures that people will send me of their food at restaurants or their in-home cooking adventures. This dinner is a perfect example of one of those instances.

I cannot even begin to take credit for the inception of this outstanding idea because I pretty much copied it from a meal that my friend Claire made for a family dinner recently.  This woman is clearly a genius;  she served the fish over a bed of fresh asparagus and creamy polenta.  I decided to make it with some zucchini instead, but the concept is pretty similar.  The result: a pan-seared wild alaskan halibut with basil peaches and crushed pistachios.  

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Wild-caught alaskan halibut is one of my weak spots for sure and well worth the $20/pound you’ll pay for the really good stuff. It is such a thick, flaky fish with a sweet, mild flavor. It’s the filet mignon of the sea without question.  I like to grill or pan-sear halibut and serve it with other fresh, juicy fruits or vegetables, like these peaches and zucchini wedges. Sprinkling some chopped pistachios on top adds the perfect, salty crunch.

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What will you need?

16 ounces wild-caught Alaskan halibut

1 large zucchini

3 ripe peaches

15 fresh basil leaves, finely chopped

1/3 cup olive oil

1 tbsp butter

1/3 cup roasted, salted pistachios, coarsely chopped

2 tbsp fresh-squeezed lemon juice

Kosher salt, ground black pepper

 How do you make it?

1.) Wash and dry the halibut steaks.  Drizzle with olive oil and set aside.

2.) In a medium bowl, combine your sliced peaches with the lemon juice and half of the fresh-chopped basil. Set aside in the refridgerator.

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3.) In a cast iron pan, heat your butter until it’s sizzling.  Place the halibut steaks in the pan, skin-side up and get a nice golden crisp on that side of the fish.  Once it’s cooked about 1/3 of the way through, flip each piece of fish over, reduce the heat and continue to cook all of the way through.

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4.) In another cast iron pan, heat a little bit of olive oil and sautee your zucchini wedges with some kosher salt, pepper and a bit of chopped basil.

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5.) Once everything is done, your dish is ready to plate.  Make a nice bed of zucchini and peaches and place the halibut steak on top.  Sprinkle with some chopped pistachios and serve!

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Enjoy with a nice glass of wine, preferably sitting outside with some people that you love.

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Comments

  1. One of the things I really love about food/cooking is taking inspiration from anywhere and everywhere. Lucky you to be surrounded by people with a passion for cooking. I’ve never made halibut at home, but I’m going to watch out for it now at the grocery store. Sounds like a great weekend treat!

    • Allie @ The Nutritional Epiphany says:

      Dana, I totally agree! Inspiration for what to cook is present everywhere… in all of the colors, seasons, restaurants, grocery stores, farmers markets, magazines… the list is endless!!

  2. I don’t think I’ve ever had halibut actually. I love how clear you were about preparing it. Definitely helpful!

    • Allie @ The Nutritional Epiphany says:

      Hey Kammie!! Thanks for the great feedback. I am glad my post was helpful for you!! Let me know if you ever experiment around with it :)

  3. AHH!!!!! I am so beyond flattered / honored to be in this post. I seriously feel like a celeb. Made my day. Love you Al!

    • Allie @ The Nutritional Epiphany says:

      Gurl. This was ALL you. YOU are celebrity status on your own!!!!!

  4. Interesting combination of flavors. I haven’t had peach with fish before. I am curious to try.

    • Allie @ The Nutritional Epiphany says:

      Thanks for the feedback, Chris! Definitely try it. Peach season is coming up here quickly!

  5. Yum! These look perfect for this time of year!

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