Pistachio Crusted Fried Fish Recipes

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PISTACHIO-CRUSTED COD WITH CITRUS SALSA



Pistachio-Crusted Cod with Citrus Salsa image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

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 Wonderful® 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

Steps:

  • 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.

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