Pistachio Encrusted Halibut with Datterini and Artichoke Sauce

Watch Video

Servings:

4 to 6

Quantity

Ingredients

1 1/2 pounds

Fresh halibut, cut into 4 to 6 ounce fillets

1 1/2 teaspoon

Kosher salt

3/4 teaspoon

Black pepper

4 teaspoons

Dijon mustard

3/4 cup

Raw, shelled Pistachios, finely crushed

1 tablespoon

Olive oil

2 each

Garlic cloves, finely chopped

1, 14.28 oz. can

Carmelina ‘e…San Marzano® Italian Petite Date Peeled Tomatoes (Datterini) in Puree

1/2 teaspoon

Fresh thyme, chopped

1 ounce

Marinated artichoke hearts, sliced

Preheat oven to 425°F. Season the halibut with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brush each halibut fillet with Dijon mustard, and dip into the finely crushed pistachio nuts; coating evenly on each side. Place halibut fillets into a non-stick, ovenproof baking dish. Bake at 425°F until cooked through; about 10 minutes. While halibut is baking, in a small sauté pan, heat oil over medium-low heat. Add garlic and sauté for a minute; releasing aromatics. Stir in Carmelina ‘e…San Marzano® Italian Petite Peeled Date Tomatoes (Datterini) in Puree, thyme, 1 teaspoon of salt, and a ½ teaspoon of black pepper. Simmer sauce for 7 to 10 minutes over low heat. Add in artichokes, and stir sauce to combine. To serve, remove Datterini and Artichoke Sauce from heat and spoon over baked Pistachio Encrusted Halibut. Mangia bene!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™