10 (16-20 size) shrimp, peeled, de-veined and chopped small
½ cup pistachios, toasted, cooled and chopped
1 Tablespoon chopped fresh thyme
2 each Egg whites
Salt & pepper to taste
Preheat oven to 400 degrees. Mix all ingredients and season to taste.
Lightly season 4 portions of halibut and spread crust evenly on each. Bake in 400 degree oven for 10 minutes.
For a light lunch salad, serve with fresh greens, tomatoes and baby beets with a lemon and herb vinaigrette. Chef Bill serves this dish with grilled asparagus and a wild onion and ramp quinoa risotto with buerre blanc sauce. This dish will be equally delicious with a side of roasted sweet potatoes, pasta or wild rice and a seasonal vegetable.