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Preheat oven to 400°F
In a medium-sized bowl, mix the panko, pistachio, honey, olive oil, parsley, salt, and pepper and set aside
Brush the halibut filets with olive oil and season with salt and pepper to taste. Place the filets onto a baking tray and top each fillet with several tablespoons of the pistachio breadcrumbs. If your filets are wider than mine, don't worry, there's plenty of breadcrumbs. Bake for 12-15 minutes
To a blender, add the corn, jalapeño, basil, and ⅓ cup of water. Blend on high until smooth. Strain the corn mixture through a cheesecloth and rinse the blender
To the rinsed blender, add the corn mixture, coconut milk, olive oil, shallot, lime juice, honey, and salt. Blend until smooth and set aside
Pour the dressing into a large bowl and place the cooked halibut in the dressing