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