Pistachio Crusted Halibut Bites

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 10 to 12 appetizers


1 lb. skinless Virgin Bay Halibut

10 to 12 skewers (4 to 6-inches in length)

1 cup pistachios, coarsely ground

1/4 cup breadcrumbs

Olive oil spray

Salt and pepper, to taste

10 to 12 butter lettuce leaves, small romaine leaves or endive

Yogurt Mint Sauce:

1/2 cup Greek yogurt (2% or non-fat)

1 Tablespoon fresh lemon juice

1 Tablespoon fresh mint, minced

1 clove garlic, minced

1/4 to 1/2 teaspoon salt, to taste

1/4 to 1/2 teaspoon chili flakes, to taste


Cut a piece of aluminum foil to fit a heavy-duty baking sheet; set aside.  Heat the baking sheet in oven at 425°F while prepping halibut.

Cut Alaska Halibut into 1-1/2 inch wide pieces (by 2 to 3 inches long, depending on skewer length), then skewer.  Mix pistachios and breadcrumbs; sprinkle onto a plate.  Roll in or press pistachio crust onto halibut pieces.  Spray fish and aluminum foil with olive oil spray; season bites with salt and pepper.  

Remove baking sheet from oven.  Transfer foil, with halibut skewers, onto baking sheet and return to oven.  Roast for 8 to 10 minutes, turning once during cooking.  Cook just until fish is opaque throughout.

Whisk together yogurt, lemon juice, mint, garlic, salt and chili flakes to make sauce. 

Place halibut bites on butter lettuce and serve with sauce.