Page 102 - Tracy Anderson Magazine - Fall 2021

CHEF’S
CHOICE!
A perfect dish to entertain with,
but light and simple enough to
prepare and eat the leftovers for lunch
during the week. Enjoyable hot out
PISTACHIO-CRUSTED HALIBUT of the oven, room temp, or cold
on a salad. This recipe is sure to
WITH ORANGES AND OLIVES become a repeat, and it’s

(serves 4 to 6) dairy-free!

INGREDIENTS
1 cup pistachios
Freshly ground black pepper
1 cup panko to taste
Zest of 1 lemon Juice of 1 lemon
3 Tbsp fresh parsley, 1 Tbsp olive oil
chopped
1 lb green beans, ends
1 tsp salt trimmed
2 Tbsp vegan butter 2 navel oranges, segmented
6 (4-oz) halibut fillets, ½ cup kalamata olives, pitted
deboned and skin removed
2 Tbsp tarragon leaves,
1 tsp anise seeds roughly chopped

1. Preheat oven to 425°F. Add pistachios and panko to a
food processor and pulse until combined and the size of
small pebbles. Add lemon zest, fresh parsley, salt, and
vegan butter and pulse until just combined. Set aside.
2. Place halibut fillets on a parchment-lined sheet tray
and sprinkle with anise seeds, salt, black pepper, then
squeeze lemon juice over top.
3. Press panko mixture firmly and evenly onto top side of
halibut to create a crust, then drizzle olive oil over top.
4. Bake halibut for 12 to 14 minutes, until the top is nicely
browned and fish is cooked through. Meanwhile, gently
steam green beans until crisp, then sprinkle with salt and
drizzle with olive oil.
5. Peel and segment navel oranges, cut kalamata olives in
half, and chop tarragon leaves.
6. To serve, place pieces of halibut on a platter, scatter
orange segments, olives, and tarragon over top, and
arrange piles of green beans around edges. Serve hot,
room temperature, or chilled.

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