Halibut with Chardonnay-Pistachio Sauce

The Rea Family

Prep time:
Cook time:
2 Ratings
This healthy, gluten free dish is sure to please any fish lover. Any firm white fish will do in this recipe. Serve with your favorite Chardonnay.


  • 1/2 cup roasted pistachio nuts finely chopped
  • 4 tablespoons Queen Creek Olive Mill Delicate Extra Virgin Olive Oil
  • 1 medium onion, finely chopped
  • 1 teaspoon Hungarian paprika
  • 4 cloves finely minced garlic
  • 1 pat of unsalted butter
  • 15 oz. can, chopped tomatoes
  • Zest of a 1/2 lemon
  • 1 cup good Chardonnay wine
  • Salt and freshly ground black pepper
  • 1 1/2 pounds halibut or cod fillet, cut into 8 pieces
  • 1/4 cup chopped fresh flat-leaf parsley
  • Lemon slices


  1. To make the sauce, in a sauté pan, heat 2 tablespoons of the extra virgin olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.
  2. Add the paprika, garlic, finely chopped pistachio nuts, butter and cook, stirring often, for 3 minutes. Add the tomatoes, lemon zest and wine and bring to a slow boil, stirring occasionally, until thickened, 10-15 minutes. Season generously with salt and pepper.
  3. Keep warm over low heat.
  4. Meanwhile in a large frying pan, heat the remaining 2 tablespoons of extra virgin olive oil over medium heat. Season the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side.
  5. Pour the sauce over the fish, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with chopped parsley and lemon slices. Serve at once.