Pan-Seared Basil-Pistachio Crusted Halibut with Citrus Arugula Salad
This vibrant vegetarian recipe features air-fried fish-free halibut fillets made with plant-based protein, coated in a flavorful basil-pistachio crust, and served alongside a refreshing citrus arugula salad. Ready in under 15 minutes, it’s a perfect quick meal packed with protein and fresh flavors.
- 4 pieces plant-based fish-style fillets (such as Gardein or Good Catch)
- 0.5 cup unsalted shelled pistachios
- 0.5 cup fresh basil leaves
- 0.5 cup panko breadcrumbs
- 2 tbsp olive oil
- 1 tsp lemon zest
- 4 cups arugula
- 1 cup orange segments
- 2 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
Advertisement
Instructions
Preheat air fryer to 400°F.
⏱️ 2 minutes 🌡️ 400°FIn a food processor, pulse pistachios, basil, panko, and lemon zest until fine. Transfer to a shallow bowl.
⏱️ 1 minuteBrush plant-based fish fillets lightly with olive oil. Press each fillet into the pistachio mixture to coat evenly.
⏱️ 2 minutesPlace coated fillets in air fryer basket in a single layer. Air fry for 6 minutes until golden and crisp.
⏱️ 6 minutes 🌡️ 400°FMeanwhile, toss arugula, orange segments, lemon juice, remaining olive oil, salt, and pepper in a bowl.
⏱️ 1 minuteServe the crispy fillets atop the citrus arugula salad. Enjoy immediately.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
