Yield: 8 servings, 2 kebabs per order.
Alaska Halibut:
8 oz. pistachios, coarsely ground
5 Tbsp. breadcrumbs
1½ lb. Alaska Halibut, cut into 1”x3” strips
as needed, olive oil spray
as needed, salt and pepper
16 skewers, 4” to 6”
Yogurt Mint Sauce:
½ cup Greek yogurt
2 Tbsp. fresh lemon juice
½ oz. fresh mint, minced
1 clove garlic, minced
½ tsp. salt
½ tsp. chile flakes
16 leaves butter lettuce
About 30 minutes before serving, place cast iron pan in a 425°F oven to preheat.
For Alaska Halibut: Mix pistachios and bread crumbs. Press pistachio crust onto halibut strips; skewer. Spray fish with olive oil, season with salt and pepper and roast on preheated cast iron pan in oven for 8 minutes, turning once.
For yogurt mint sauce: Whisk together yogurt, lemon juice, mint, garlic, salt and chile flakes. Reserve.
For assembly: Place halibut skewers on butter lettuce. Serve with yogurt mint sauce on the side. To eat, remove skewers and wrap fish in lettuce leaves.
