Cooking with Beer Recipes

Beer Bitty

Pistachio Crusted Halibut in Hefeweizen Tangerine Sauce


Spring is here! Which means sunny days and lighter fare. Slowly but surely saisons are replacing stouts in my fridge and salads are replacing hearty stews for dinner. It also means this pup will spent her days lying in the sun (when not lying at my feet in the kitchen waiting for a scrap or two).


This year I’m determined to try my hand at more seafood recipes. After looking back through past posts I realized there’s a lack of them in my recipe archive! But there’s a reason for that.. seafood frightens me. My parents never ate fish and, as a result, I never did either. It’s a hard thing to learn to like when you don’t grow up with it. Lucky for me, tastes change. If they didn’t, I would be on a macaroni and cheese diet (with a chicken finger or two thrown in to change it up once in awhile).

The first seafood recipe this year: halibut. Tangerine and coriander accent the fillet without overpowering and pistachios add a bit of crunch. It’s the type of recipe I’ll return to again and again, particularly as a quick and satisfying weeknight meal.


  • 1/4 cup roasted pistachios, chopped
  • 2 tbs. fennel fronds, chopped
  • 1 tsp. ground coriander
  • 4 halibut fillets, 6 oz. each
  • 2 tsp. tangerine zest
  • 2 tbs. olive or grapeseed oil
  • 1 cup hefeweizen or witbier
  • 1/4 cup tangerine juice
  • 2 tbs. unsalted butter
  • salt and white pepper
  1. Preheat oven to 350F. Pour 1 tbs. olive or grapeseed oil in a large ovenproof skillet. Add halibut fillets and roll to coat in a thin layer of oil. Season both sides with salt and pepper.
  2. Evenly sprinkle halibut with ground coriander and lightly press pistachios to cover top, allowing any excess to fall into the pan. Top with zest and fennel.
  3. Pour hefeweizen and tangerine juice into skillet and place in the oven.
  4. Bake until begins to firm around the edges and translucent at the center, about 8 to 15 minutes depending on the thickness of the fillet.
  5. Once ready, use a spatula to remove fish; set aside. Place skillet on stovetop over medium heat. Bring to a boil and cook, stirring occasionally, and reduce by two-thirds. Turn off heat and add butter; stir until melted. Season with salt and pepper.
  6. Spoon sauce over halibut and serve with an orange forward witbier.


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