pistachio crusted halibut

i was in our local sprouts (used to be henrys) doing some grocery shopping.  i was walking around without a list, getting my staple items and go-to ingredients, when i decided that i needed to make something new.  i purchased the most recent bon appetit and picked out a recipe "matcha & pistachio crusted halibut"by chef daniel patterson of choi in san francisco.  i probably spent a good twenty minutes trying to locate matcha powder (green tea based) in the herbal and vitamin section, when i was tipped that i should just swing into starbucks and ask to buy it there.  apparently it's hip enough to be in starbucks drinks.  after that fiasco i decided just to skip the ingredient all together, as i was told by a trusty food stocker, although its very healthy for you, it's not a main flavor in this recipe.  and they were right.  i followed everything else below (used croutons instead of breadcrumbs), and it was such a delicious piece of fish!  i served it with mashed sweet potatoes (i get on a kick with sweet potatoes).

bon appetit image

Ingredients

• 1/2 cup raw unsalted pistachios
• 1 1/2 teaspoons matcha powder
• 1/2 teaspoon sugar
• 2 tablespoons dry breadcrumbs
• 1 tablespoon unsalted butter, melted, plus more for parchment paper
• 1/2 teaspoon finely grated lemon zest
• Kosher salt, freshly ground pepper
• 4 5-ounce skinless Pacific halibut fillets or other firm-fleshed white fish

Preparation

• Preheat oven to 400°. Place pistachios on a small rimmed baking sheet; toast until browned in spots, about 3 minutes. Let cool.
• Grind pistachios, matcha, and sugar in a food processor until nuts are coarsely chopped, about 15 seconds. Add breadcrumbs, melted butter, and lemon zest; process until combined (but not a paste), about 10 seconds. Season topping to taste with salt and pepper.
• Line a baking sheet with parchment paper; grease paper with butter. Lightly season fish all over with salt and pepper. Pat 1/4 of nut mixture evenly on top of each fillet. Place fillets on prepared sheet. Bake until just opaque in center, 8–10 minutes.