Pistachio-Crusted Halibut with Spicy Yogurt

ingredients

• Halibut
• 4 (1.25 inch-thick) pieces skinless halibut fillet (about 3/4 cup 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
•  ,
• Spicy yogurt
• 1 cup thick Turkish or Greek yogurt (1 cup)
• 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

directions

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 saute fish, turning over once, until golden and just cooked through, 7 minutes total.

While fish cooks, stir together all ingredients for spicy yogurt.

Serve fish with spicy yogurt on the side.

Cooks' note: If you can't find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.