"This pistachio-crusted halibut is light and flaky, a perfect accompaniment to a creamy spinach risotto. This is a dish so bright and flavorful, it’s restaurant-worthy.
In honor of Earth month, I incorporated Cascadian Farm organic and non-GMO spinach into this decedent risotto side dish. The deep-green organic spinach from Cascadian Farm is packed with premium flavor, and rich in iron and vitamins A and C. Cascadian Farm has delicious, uncomplicated food that comes from what Mother Nature has already perfected: wholesome, organic ingredients. I’m in full agreement with Cascadian Farm that organic agriculture could make a positive impact on the health of the planet.
For the month of April, most Cascadian Farm products are on sale at your local independent and NCG retailers. Find a store near you."
Pistachio Crusted Halibut + Spinach Risotto
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Prep time: 20mins
Cook time: 30mins
Serves or Makes: 2-4
Recipe Card
ingredients
Fish
- 2-4 (6-8 ounce) halibut filets
- 1/4 cup unshelled, lightly salted pistachios, chopped
- 2-4 tablespoons mayonnaise
- Kosher salt and pepper, to taste
ingredients
Spinach Risotto
- 1 (32 ounce) carton vegetable or chicken broth, low sodium + 1 cup water
- 2 tablespoons olive oil
- 1/2 medium yellow onion, diced
- 2 large garlic cloves, minced
- 1 1/2 cups dry Arborio rice
- 1 (10 ounce) package Cascadian Farm Organic Frozen Cut Spinach
- 3/4 cup finely grated parmesan cheese
- 1 teaspoon lemon juice
- Kosher salt and pepper, to taste
Method
Cook the Fish:
Step 1
Preheat the oven to 400°F.
Step 2
Pat each filet dry with a paper towel. Place on a baking sheet lined with parchment paper. Lightly season with salt and freshly cracked black pepper. Spread a thin layer of mayo on top of each filet.
Step 3
Press the chopped pistachio pieces onto the filet to stick to the mayo. Apply generously.
Step 4
Bake on middle rack for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
For the Spinach Risotto:
Step 1
Pour broth and water into a saucepan and bring to a simmer over medium-high heat. Turn heat down to low-medium to keep warm.
Step 2
Heat the oil in a large high-edge skillet over medium heat. Sauté the onion in oil for about 5 minutes, or until soft and translucent. Sauté the garlic for 30 seconds, or until fragrant.
Step 3
Break the Cascadian Farm Organic Frozen Cut Spinach into smaller pieces over the edge of your counter in its packaging; set aside to slightly defrost.
Step 4
Add in the Arborio rice. Stir for 30 seconds to keep it from sticking, then let it toast up and turn brown slightly, stirring occasionally.
Step 5
Add spinach. Ladle one cup of warm broth into the rice mixture. Stir occasionally until it's fully absorbed, breaking up the frozen spinach further. Continue ladling in broth one cup at a time until gone. Each time the rice will get fuller and creamier. This takes about 20 minutes.
Step 6
Stir in the parmesan. Add juice from a lemon. Mix together and taste. Season with salt and pepper.
Step 7
Serve hot with the halibut.
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