After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish.
If you can't find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
For Halibut:
For Spicy yogurt:
Preparation
Step 1
Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
Step 2
Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
Step 3
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
Step 4
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
Step 5
While fish cooks, stir together all ingredients for spicy yogurt.
Step 6
Serve fish with spicy yogurt on the side.
