For Halibut
4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 oz each)
1 cup whole milk
1/3 cup shelled pistachios (preferably Turkish), finely chopped
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
For Spicy yogurt
1 cup thick Turkish or Greek yogurt (8 oz)
1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
2 tablespoons chopped fresh dill
1 tablespoon finely chopped onion
1 tablespoon fresh lemon juice
2 teaspoons dried maras pepper
1/2 teaspoon salt, or to taste
Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes. 3Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
While fish cooks, stir together all ingredients for spicy yogurt.
Serve fish with spicy yogurt on the side.
*If you can’t find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.