Merry Edwards Wines

Tropical Halibut — Listed Below these fields

Tropical Halibut

Pairs Well With


2 pounds halibut, lingcod or other sustainably caught firm-fleshed white fish, preferably 1-inch-thick filets
1 tablespoon olive oil
Pistachio crust (recipe below)
Mango sauce (recipe below)


Once you have prepared the nut crust, preheat oven to 350°F. Oil glass or ceramic baking pan with olive oil and place fish in pan, skin side up to coat with oil, then flip over – skin side down. Bake for 20 minutes in bottom third of oven. Remove pan from oven. Generously coat top of fish with pistachio mixture. Return to oven and bake until crust is lightly browned for about 10-12 minutes. While fish is baking, prepare mango sauce.
Plate halibut and top with mango sauce. You may garnish with additional slices of fresh mango, sautéed shishito peppers or both. Merry serves with fresh steamed French filet beans from her garden.

Pistachio Crust


1 cup unsalted, shelled pistachios
½ cup panko crumbs
2 teaspoons olive oil
½ teaspoon black pepper
¼ teaspoon sriracha sauce
4 cloves garlic, mashed


In a food processor, combine all ingredients. Process until smooth. Set aside.

Mango Sauce


2 champagne mangoes, peeled, seeded and diced
4 teaspoons lemon juice
1 cup whipping cream
Sea salt and pepper


Place ingredients in small heavy saucepan and add cream. Bring to boil, then reduce heat and cook until mango breaks down somewhat and sauce thickens. Add salt and pepper to taste.

A recent trip to the island of Maui inspired Merry to create this delectable halibut dish. It paired wonderfully with a bottle of 2007 Sauvignon Blanc from her library, but will be just as yummy with a current vintage.