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.


  • Flat top grill (avoid getting pistachios in your fire/BBQ)
  • Grill spatula
  • 2 Small bowls for coating fish



  • 2 lbs halibut filets
  • 2 tbsp melted butter
  • ¼ cup shelled and finely chopped pistachio nuts



  1. 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.
  2. Prepare your campfire or preheat your barbecue to medium heat.
  3. Coat each filet in melted butter and then roll it gently in your pistachios to coat.
  4. 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.
    1. Fish will be firm and opaque when fully cooked
  5. 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. 


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) 

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