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

Instructions

1. Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
2. Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
3. 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.
4. 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.
5. While fish cooks, stir together all ingredients for spicy yogurt.
6. Serve fish with spicy yogurt on the side.