Pistachio Encrusted Cod With Thai Coconut Sauce Recipes

PISTACHIO CRUSTED BAKED COD

Steps:

• Preheat oven to 400 degrees F.
• Line a cookie sheet with parchment paper. Set aside.
• Dry off your fish with paper towels. Cut fillets into pieces, I got two pieces for each of my fillets.
• Mix the cherry greek yogurt, plain greek yogurt and almond extract together in a bowl. Set aside.
• In a large shallow bowl combine the crushed pistachios, bread crumbs, parmesan cheese, salt, white pepper, and dried parsley. Mix well. Set aside.
• Dunk each piece of fish into the yogurt mixture. You can use a brush if you need to coat the fish more evenly.
• Dredge each piece of fish in the pistachio mixture, coat evenly on all sides. Place each piece of fish on the cookie sheet, spaced about 1/2 inch to 1 inch apart. Continue until all the pieces are coated and placed on the cookie sheet.
• Place the cookie sheet in the oven and bake for about 10 to 15 minutes, depending on how crispy you like your fish.
• Serve with a big old pistachio & cod loving smile!

PISTACHIO ENCRUSTED COD WITH THAI COCONUT SAUCE

Steps:

• Preheat oven to 350 degrees convection or 375 conventional.
• Chop pistachios or coarse grind in food processer.
• Beat two eggs with salt and pepper.
• Dip cod loins in egg mixture.
• Coat cod loins in the pistachio, pressing into fish to coat.
• Place fish in oven and cook until internal temperature reaches 145 degrees, about 30 minutes depending on thickness.
• While the fish is cooking, make zucchini into noodles with a spiralizer (preferred) or thinly shaved with a vegetable peeler.
• This recipe calls for raw zucchini noodles, but you can saute in butter for two to three minutes if you prefer warm/cooked zoodles.
• Place a pile of zucchini on each plate.
• Place pouch of sauce in a pan over medium heat.
• Add half a cup of water, two tablespoons parsley, salt and pepper.
• Stir until combined and let simmer for 5 minutes.
• Cover zoodles with approximately 1/4 cup of sauce.
• Place cooked fish over zoodles.
• Add approximately 1/4 cup additional sauce over fish.
• Garnish with remaining parsley and whole pistachios if desired.

PISTACHIO-CRUSTED COD WITH CITRUS SALSA

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.

PISTACHIO-CRUSTED COD

Steps:

• Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place fish on sheet; season with salt and pepper, and set aside.
• In a food processor, pulse pistachios, parsley, and garlic until coarsely chopped, 15 seconds. With machine running, add oil in a steady stream; blend until mixture is finely chopped. Season with salt and pepper.
• Top fish with pistachio mixture. Roast until fish is opaque throughout, 12 to 14 minutes. Serve with lemon wedges.

PISTACHIO-CRUSTED FISH FILLETS

Steps:

• Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.