Halibut With Pistachio Crust And Rhubarb Salad
- 25 g pistachio, coarsely chopped
- 1 None lemon, zested
- 7-9 tbsp olive oil
- 400 g halibut, cut into 2 pieces
- 1 bunch rocket
- 100 g red chard
- 6-7 None cherry tomatoes, halved
- 250 g rhubarb, cut into very thin slices
- 3 tbsp red wine vinegar
- 1 None shallot, finely chopped
- Preheat oven to 400u0b0F. Mix pistachios and lemon zest with 1-2 tbsp oil to form a paste. Coat each piece of halibut with 1 tbsp oil and place on a baking sheet lined with parchment paper. Press the pistachio crust on top and bake for 12-17 minutes.
- Meanwhile mix the arugula, chard, tomatoes and rhubarb in a bowl. Make a vinaigrette by mixing the vinegar, 3 tbsp oil and shallot. Season to taste and drizzle over the salad.
pistachio, lemon, olive oil, rocket, red chard, cherry tomatoes, rhubarb, red wine vinegar, shallot
Taken from recipes-plus.com/api/v2.0/recipes/19792 (may not work)