2 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
1 cup milk
1/3 cup shelled pistachios, finely chopped
3 tbsp cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
For Spicy yogurt:
1/2 cup thick Greek yogurt
1/2 medium Kirby cucumber, peeled, seeded, and finely diced (about 1/2 cup)
1 generous tbsp, mint and flat-leaf parsley, finely chopped
1 tablespoon scallion, green and white part, finely chopped
1/2 tbsp fresh lemon juice
1/2 tsp pimenton
1/2 tsp cayenne
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. In case you were wondering, soaking fish in milk helps to get rid of the fishy smell/taste (and this goes without saying, but a milk bath is no substitute for fresh fish).
Meanwhile, 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 s&p, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, turning over once, until golden and just cooked through, about 6 to 8 minutes total.
While fish cooks, stir together all ingredients for spicy yogurt.