Pistachio-Crusted Halibut Kebabs

Ingredients

• 1 pound skinless Vital Choice Alaskan Halibut
• 10 to 12 skewers (4 to 6 inches in length)
• 1 cup pistachios, coarsely ground
• 1/4 cup breadcrumbs (or gluten free alternative)
• Vital Choice organic extra virgin olive oil
• Salt and pepper, to taste
• 10 to 12 butter lettuce leaves, small romaine leaves or endive
• 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

Instructions

1. 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.
2. Cut halibut into pieces 1-1/2 inch-wide by 2 to 3 inches long, 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.
3. Remove baking sheet from oven. Transfer foil, with halibut skewers, onto baking sheet and return to oven. Roast for 8 to 10 minutes, turning once during cooking. Cook just until fish is opaque throughout.
4. Whisk together yogurt, lemon juice, mint, garlic, salt and chili flakes to make sauce. Place halibut bites on butter lettuce and serve with sauce.