Campfire Pistachio Halibut
One of the tastiest fish meets the campfire in this buttery crusted dish that only needs three ingredients! Pair it with one of our easy sauces.
Equipment:
- Flat top grill (avoid getting pistachios in your fire/BBQ)
- Grill spatula
- 2 Small bowls for coating fish
Ingredients:
- 2 lbs halibut filets
- 2 tbsp melted butter
- ¼ cup shelled and finely chopped pistachio nuts
Instructions:
- Time Saver! Throw your pistachios in a food processor or blender at home and pulse them into tiny pieces (just don’t get down to a powder). Store them in a container or plastic bag to pack for camp.
- Prepare your campfire or preheat your barbecue to medium heat.
- Coat each filet in melted butter and then roll it gently in your pistachios to coat.
- Cook on a hot grill for 10-12 minutes, turning once halfway through. Each filet should have an internal temperature of 130-135°F at the thickest part.
- Fish will be firm and opaque when fully cooked
- Remove from the grill (carefully to avoid losing any of the crust) and serve hot with your choice of sauce and side, such as rice and mixed veggies.
Dips:
Easy Tartar Sauce: Combine all ingredients and mix well before chilling for at least 30 minutes.
- 1 cup Mayonnaise
- ¼ cup sweet pickle relish
- 1 tsp lemon juice (or more to taste)
- 1 ½ tsp worcestershire sauce
- Salt, to taste
- 2 tbsp finely minced fresh dill OR 1-2 tsp dried dill, optional/to taste
- ½ tsp hot sauce, optional
Apricot-Dijon Sauce: Combine ingredients and mix well over low heat. Serve warm
- ½ cup Apricot preserves
- ¼ cup Dijon mustard, creamy
- Red pepper flakes, optional
Upsell Butter: Melt butter and add garlic, swirling to avoid burning for about 1 minute then add lemon juice. Serve immediately
- ½ cup salted butter
- 1-2 cloves fresh garlic, minced (or to taste)
- 1 tbsp lemon juice (or to taste)
(Recipe(s) adapted from Company’s Coming, and Grandbaby Cakes)