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Pistachio-Crusted Cod with Citrus Salsa Recipe

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This recipe for Pistachio-Crusted Cod with Citrus Salsa, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 pink grapefruit
1 tangerine
1 blood orange or regular orange
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 cup roasted and salted pistachios without shells, such as WonderfulŽ Pistachios No Shells
1/2 teaspoon garlic salt
Four 4- to 6-ounce skinless cod fillets (you can also use halibut, sole or any white fish)
2 tablespoons Dijon mustard

Directions:
Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.

In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.

Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.

Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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