Pistachio-Crusted Halibut with Spicy Yogurt & Vegetable Couscous Pilaf

Serves 4


For Halibut:
• 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
• 1 cup whole milk
• 1/3 cup shelled pistachios (preferably Turkish), finely chopped
• 3 tablespoons cornmeal
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil

For Spicy yogurt:
• 1 cup thick Turkish or Greek yogurt (8 ounces)
• 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
• 2 tablespoons chopped fresh dill
• 1 tablespoon finely chopped onion
• 1 tablespoon fresh lemon juice
• 2 teaspoons dried Maras pepper
• 1/2 teaspoon salt, or to taste

Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total. While fish cooks, stir together all ingredients for spicy yogurt.

Vegetable Couscous Pilaf

Serves 4

• 1/4 cup extra-virgin olive oil
• 1 1/2 teaspoons ground cumin
• 1 medium carrot, thinly sliced
• 1/2 teaspoon smoked paprika
• 1 medium parsnip, thinly sliced
• 1/4 teaspoon caraway seeds
• 1 medium yellow squash, cut into 3/4-inch pieces
• 1 1/2 cups couscous
• 1 medium zucchini, cut into 3/4-inch pieces
• 2 1/4 cups chicken stock or low-sodium broth
• 1 medium onion, finely diced
• 1/2 cup diced dried apricots
• 1 garlic clove, minced
• 1/2 cup salted roasted almonds, coarsely chopped
• Salt and freshly ground pepper
• 1/4 cup chopped cilantro

In a large, deep skillet, heat the olive oil. Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly browned and crisp-tender, about 5 minutes. Add the yellow squash, zucchini, onion and garlic and season with salt and pepper. Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes. Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant. Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes. Stir in the stock and apricots and season with salt and pepper. Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes. Fluff with a fork, stir in the almonds and cilantro and serve.

Nutrition Information
per serving (4 servings)

• Calories457
• Sodium898 mg (37%)
• Carbohydrates16 g (5%)
• Polyunsaturated Fat4 g
• Fat26 g (39%)
• Fiber2 g (8%)
• Protein41 g (81%)
• Monounsaturated Fat14 g
• Saturated Fat4 g (21%)
• Cholesterol97 mg (32%)

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