An elegantly simple, flavor-filled meal that’s high in protein, and low in fat.
Ahhh, halibut. A “not-too-fishy” fish, halibut is a firm whitefish that goes with almost anything, and it’s particularly tasty and flavorful with this pistachio crust. This is an elegantly simple meal that’s high in protein, and low in fat—and it’s an absolutely mouth-watering way to get protein and key vitamins and minerals in your diet.
Adding to the nutrients in this matcha pistachio-crusted halibut dish is the crazy-good-for-you matcha green tea powder, which contains 137 times more polyphenols than run-of-the-mill green tea. These polyphenols protect against health problems caused by free radicals, such as coronary heart disease and certain cancers like throat, prostate, colon, stomach, bladder, and breast cancer. Free radicals can also make your skin look older than it actually is, so matcha green tea also helps stop you from looking prematurely aged.
Consuming matcha tea powder has also proven to aid greatly in lowering blood pressure, as well as decreasing risk of stroke.
Matcha powder also has the ability to wake you up because it contains caffeine, but it balances out perfectly with L-theanine, which is also in matcha green tea and creates calmness without making you drowsy. So, you get an energy boost because of the caffeine, yet you’ll still feel calm and not jittery.
Besides helping to prevent diseases, making your skin look younger, and helping to make you focused yet calm, other matcha health benefits include contributing to weight loss. Matcha contains lots of EGCG, which burns stored fat as energy and also cuts down on new fat cells forming inside your body. In fact, it can help your body burn calories four times faster than normal.
So, matcha is a definite keeper in this delicious matcha pistachio-crusted halibut recipe. Serve with a tasty, healthy side dish and put a smile on everyone’s face!
Matcha Pistachio-Crusted Halibut RecipePublished: 2016-01-02
- 4 5-ounce skinless Pacific halibut fillets
- 1/2 cup raw unsalted pistachios
- 2 tablespoons dry breadcrumbs
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 teaspoons Epic Matcha green tea powder
- 1/2 teaspoon sugar
- 1 tablespoon unsalted melted butter, plus more for parchment paper
- Freshly ground pepper
- Kosher salt
- Preheat your oven to 400ºF.
- Place pistachios on a small rimmed baking sheet, and toast until browned in spots (about 3 minutes). Let them cool.
- Grind pistachios, matcha powder, and sugar in a food processor until the nuts are coarsely chopped (about 15 seconds).
- Add breadcrumbs, melted butter, and lemon zest, processing until combined—but not a paste. Season topping to taste with salt and pepper.
- Line a baking sheet with parchment paper, and grease the paper with butter.
- Lightly season the fish all over with salt and pepper.
- Pat 1/4 of the nut mixture evenly on top of each fillet.
- Place fillets on prepared sheet.
- Bake until just opaque in center, 8–10 minutes.
Yield 4 servings