Pistachio Halibut

Name: Pistachio Halibut
Yield: serves 2
Ingredients: Olive oil spray; 1/2 leek (white part), chopped; 1 small sweet potato, julienned; 1/2 to 3/4 pound halibut fillets or steaks; 1 tablespoon olive oil; 1/4 cup shelled pistachios, roughly chopped; 1 tablespoon chopped fresh parsley, or 1/2 teaspoon dried; 1 tablespoon chopped fresh marjoram or oregano, or 1/2 teaspoon dried; 2 teaspoons chopped fresh lavender or thyme, or 1/4 teaspoon dried; 1 shiitake mushroom, thinly sliced; 3 cremini mushrooms, thinly sliced; 4 plum tomatoes, quartered; 5 to 10 thick asparagus stalks, trimmed

December 9, 2011

There’s something intrinsically fun about cooking with pistachios. Besides having an addictive flavor, nuts are a great source of protein and unsaturated fats. They are thought to help build and protect the nervous system, and may even help repair existing damage. As a commonsense precaution, try to avoid any red-dyed nuts. Be sure to clean leeks thoroughly by slicing them in half lengthwise and allowing the water to sluice between the layers. Don’t expect asparagus to remain crisp in an infused one-pot meal; instead, savor the buttery softness of melt-in-your mouth stalks.

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