Name: Pistachio-Crusted Halibut with Spicy Yogurt
Cook time: 20 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces 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; 1 cup thick Turkish or Greek yogurt (8 ounces); 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

After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish.

Cooks' note:

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.

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