Recipe courtesy of Katie Lee Biegel
Pistachio-Crusted Cod with Citrus Salsa
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 288
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 30 g
- Cholesterol
- 61 mg
- Sodium
- 630 mg
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 288
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 30 g
- Cholesterol
- 61 mg
- Sodium
- 630 mg
Ingredients
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.
