Halibut with Pistachios

Halibut with Pistachio, Lemon, and Herbs
Serves 4

The flavors in this dish are reminiscent of gremolata, a traditional Italian herb garnish of lemon, garlic, and parsley. By using granulated garlic as opposed to fresh garlic, you are able to grill the fish without burning the garlic. We like the combination of the delicate halibut with the crunchiness of the pistachios.

What you need:
½ cup chopped toasted pistachios
2 tablespoons chopped parsley
1 teaspoon lemon zest
4 (6-ounce) portions halibut
2 tablespoons plus 1 teaspoon olive oil, divided
2 1/8 teaspoons salt, divided
½ teaspoon cracked black pepper
Scant 1/8 teaspoon granulated garlic
½ lemon

What to do:
In a small bowl, combine the pistachios, parsley, lemon zest, 2 tablespoons olive oil, and 1/8 teaspoon salt. Cover and refrigerate until ready to use.
Brush the halibut portions with the remaining olive oil.
In a separate small bowl, combine 2 teaspoons salt, the black pepper, and granulated garlic. Season the halibut evenly on both sides.
When you are ready to cook, heat the grill to 400 degrees F, using the direct grilling method.
Spray the grill grates with pan spray and place the halibut portions directly on the grill. Close the grill lid and cook 5 minutes, then carefully flip the halibut and cook an additional 5 minutes with the lid closed.
Transfer to a platter and top each portion with ¼ of the pistachio mixture and a squeeze of lemon juice. Serve immediately.

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