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Coconut Halibut With Pistachios

This Thai-inspired topping is very simple but fantastic with fish. The combination of coconut, ginger, chilli and coriander is lively and delicious.


  • To serve


  • 1.

    Blend the coriander, chilli, garlic, ginger, cumin seeds and half the oil until chopped finely.

  • 2.

    Combine the coriander mixture with the coconut, crushed pistachio nuts and oil in small bowl; mix well. Score each fish three times both sides. Brush the halibut with melted butter, leave to cool and press the coconut pistachio mixture onto the fish. Pan-fry the fish skin side up only for a few minutes and finish in the oven for approximately 8 minutes at 200 degrees celsius.

  • 3.

    Serve with lemon wedges, steamed long-grain white rice and stir-fried bok choy, if desired.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Coconut Halibut With Pistachios.


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