Recipe: Pistachio-Crusted Cod with Citrus Salsa
Description: None
Ingredients: [{"text": "1 pink grapefruit"}, {"text": "1 tangerine"}, {"text": "1 blood orange or regular orange"}, {"text": "Olive oil, for drizzling"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "1/2 cup roasted and salted pistachios without shells, such as Wonderful\u00ae Pistachios No Shells"}, {"text": "1/2 teaspoon garlic salt"}, {"text": "Four 4- to 6-ounce skinless cod fillets (you can also use halibut, sole or any white fish)"}, {"text": "2 tablespoons Dijon mustard"}]
Instructions: 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.
