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In truth, this pistachio topping goes very well with many types of fish, whether halibut, turbot or sea bass. (I tried it on salmon once, though, and decided that I preferred it on white fish.)
4 halibut fillets (can also use turbot or sea bass) (about 2 pounds)
1 and 1/2 cups shelled pistachios
3 cloves garlic
1/2 cup Gefen Oil or 1 stick (1/2 cup) margarine
4 tablespoons Haddar Dijon Mustard
Place the pistachios, garlic and oil into a food processor and pulse until blended.
Smear each piece of fish with the Dijon mustard. Top with a thin layer of pistachio paste (using your fingers to press it on).
Bake in a preheated 350 degrees Fahrenheit oven for 25 minutes.
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