Dukkah-Crusted Halibut & Lemon Mint Sauce
Serves 4
A beautiful and flavorful dish inspired by the sea — flaky halibut fillets coated in a fragrant dukkah crust, served with a cooling lemon mint yogurt sauce. Perfect for a summer seafood dinner or an elegant entertaining spread.
Ingredients
- 2 (6-ounce) halibut filets
- 2 tablespoons unsalted, chopped, and shelled pistachios
- 2 tablespoons chopped and shelled hazelnuts
- 2 teaspoons sesame seeds
- ½ teaspoon white peppercorns
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fennel seeds
- Salt, as needed
- 1 teaspoon Dijon mustard
- Oil, to coat pan for cooking
Lemon Mint Sauce
- 1 cup whole-fat Greek yogurt, divided
- 1 tablespoon lemon juice
- 1 tablespoon olive oil + more for garnish
- 2 tablespoons chopped mint + more for garnish
- Salt, as needed
- Lemon wedges, for garnish
Instructions
Place halibut flesh-side down on a paper towel to remove surface moisture.
To make the dukkah, toast pistachios, hazelnuts, and sesame seeds in a pan over moderate heat until lightly golden. Set aside to cool. In the same pan, add peppercorns, coriander, cumin, and fennel, warming for 1 to 2 minutes, only until aromatic, then remove from heat. Pulse the spices and sesame seeds in a food processor until coarsely ground. Add the toasted nuts and pulse briefly to reach desired consistency. Do not overprocess as it will turn to a paste.
Lightly season halibut with salt. Spread a thin layer of mustard over the top side of each fillet to aid in adhesion. Place prepared dukkah on a plate and gently press the mustard-coated side of the halibut into the mixture, ensuring an even layer adheres across the surface. Let it rest for 5 minutes before cooking to set.
Preheat the frying pan over low heat. Coat the pan with oil and gently place the fish top-side down. Cook halfway before turning over, approximately 6 minutes per side.
Prepare the sauce by blending smooth ¼ cup yogurt, lemon juice, olive oil, and mint until pale green in color. Combine the mixture with the remaining yogurt. Taste and season with salt as needed. Serve sauce chilled with freshly seared dukkah-crusted halibut, a drizzle of olive oil, chopped mint, and lemon wedges for garnish.
Cucumber Mint Spritz
Makes 1
A light and refreshing gin cocktail perfect for warm summer evenings. Crisp cucumber, fresh mint, and a splash of sparkling water make this an irresistible warm-weather sipper.
Ingredients
- 3 slices cucumber
- 6 fresh mint leaves
- ½ fluid ounce simple syrup, adjust to taste
- ½ fluid ounce fresh lime juice
- 1½ fluid ounces gin
- Ice, as needed
- 3 ounces sparkling water
- Cucumber ribbon, lime slices, and mint sprig, for garnish
Simple Syrup
- 1 cup water
- 1 cup sugar
- ¼ teaspoon fresh lemon juice per 1 cup sugar, optional
Instructions
To make the simple syrup, in a saucepan, mix equal parts water and sugar, then bring to a simmer. Stir occasionally and cook until sugar dissolves. Add lemon juice to prevent crystallization if you plan to store for future use. Remove from heat and let cool fully before use.
In a glass or shaker, muddle together cucumber slices, mint, simple syrup, and lime juice. Add gin, and fill shaker with ice. Shake briefly to chill, then strain into a glass filled with fresh ice. Top with sparkling water and stir gently. Garnish with a cucumber ribbon, slice of lime, and sprig of mint.
Tip: Tastes too vegetal? Add more lime. Tastes too sharp? Add more syrup.
Recipes and photographs by Kristel Matousek — www.photoricalfood.com / @photoricalfood
Featured in Home by Design Magazine, Aug/Sep 2026
