1 pound skinless Alaska Halibut
10 to 12 skewers (4 to 6-inches in length)
1 cup pistachios, coarsely ground
1/4 cup breadcrumbs
Olive oil spray
Salt and pepper, to taste
10 to 12 butter lettuce leaves, small romaine leaves or endive
Yogurt Mint Sauce:
1/2 cup Greek yogurt (2% or non-fat)
1 Tablespoon fresh lemon juice
1 Tablespoon fresh mint, minced
1 clove garlic, minced
1/4 to 1/2 teaspoon salt, to taste
1/4 to 1/2 teaspoon chili flakes, to taste
Cut a piece of aluminum foil to fit a heavy-duty baking sheet; set aside. Heat the baking sheet in oven at 425°F while prepping halibut.
Cut Alaska Halibut into 1-1/2 inch wide pieces (by 2 to 3 inches long, depending on skewer length), then skewer. Mix pistachios and breadcrumbs; sprinkle onto a plate. Roll in or press pistachio crust onto halibut pieces. Spray fish and aluminum foil with olive oil spray; season bites with salt and pepper.
Remove baking sheet from oven. Transfer foil, with halibut skewers, onto baking sheet and return to oven. Roast for 8 to10 minutes, turning once during cooking. Cook just until fish is opaque throughout.
Whisk together yogurt, lemon juice, mint, garlic, salt and chili flakes to make sauce. Place halibut bites on butter lettuce and serve with sauce.