Category Archives: Fish

Baobab & Pistachio Crusted Halibut

Baobab & Pistachio Crusted Halibut

Written by Denae – Graphic Design & Social Media Manager
Recipe & Picture by MRM Superfoods

MRM Superfoods can make up some AMAZING recipes, implementing their pure nutrient rich products. So we decided to start sharing some with you lovely readers, because hey, everybody eats! And even if you’re just looking for a Halibut recipe you can leave out the Eggplant and Zucchini and still have a delicious dish! It’s versatile and definitely ready for you to try it out!

Round of applause for MRM and their tasty recipe mastery! Keep your eyes out for more of them to come. Yuuummmmy!

Love,

Lassens

Print Recipe
Baobab & Pistachio Crusted Halibut
Course Main Dish
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 20 minutes (for zucchini marinade)
Servings
people
Ingredients
Pistachio & Baobab Crust
Spiced Eggplant Puree
Zucchini Tagliatelle
Course Main Dish
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 20 minutes (for zucchini marinade)
Servings
people
Ingredients
Pistachio & Baobab Crust
Spiced Eggplant Puree
Zucchini Tagliatelle
Instructions
Pistachio & Baobab Crust
  1. Mix all of the ingredients together in a bowl and set aside.
Spiced Eggplant Puree
  1. In a small pan, lightly cook the shallots in the olive oil along with the spices for 2-3 minutes, stirring constantly to prevent over cooking and burning.
  2. Take the cooked eggplant and remove the stalk like head, placing the rest in a blender. Add the cooked shallots and blend on high for 2-3 minutes to create a very smooth puree, adding salt slowly to your preferred taste.
Zucchini Tagliatelle
  1. Slice the zucchini length ways 1/2 cm thick and lay flat on the board.
  2. Cut out the center seeded part of the zucchini leaving the colored outside trimming, tagliatelle (wide ribbon) like.
  3. Place in a bowl and add the olive oil, lemon juice and a pinch of sea salt.
  4. Mix together and leave to marinate for 20 minutes, toss every 5 minutes or so. Set aside.
  5. To cook the halibut, pre-heat the broiler to high and heat a frying pan on the stove top to high.
  6. When the pan is hot add a splash of olive oil and sprinkle some sea salt on the fish.
  7. Place fish in the pan and leave to cook for 2-2 1/2 minutes until you get a nice golden color. Flip the fish over and sprinkle with the baobab crust.
  8. When the crust is on, place the pan under the broiler for 1 minute or so.
  9. The fish should be in the pan no longer than 5 minutes total.
  10. Place the Halibut, Zucchini Tagliatelle, and Eggplant Puree together in a dish and enjoy!
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