Pistachio Spice Crusted Cod. In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.

Rich Harris adds a crunchy Parmesan crust to cod for a quick supper dish. Pistachio-Crusted Cod. this link is to an external site that may or may not meet accessibility guidelines. Put your pistachios in a plastic bag and beat with a meat pounder OR put in a food processor until Lay your cod on a baking sheet (grease the baking sheet before if necessary) and use your hands to place a small amount of the pistachio mixture over. You can cook Pistachio Spice Crusted Cod using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pistachio Spice Crusted Cod

1. It's 2 lb of fresh skinless cod fillet.
2. You need of WASABI LEMON MAYONNAISE.
3. Prepare 1/4 cup of mayonnaise.
4. Prepare 1 tbsp of Wasabi paste.
5. Prepare 1 tbsp of fresh lemon juice.
6. You need 1 tsp of hot sauce, such as Frank's brand.
7. Prepare of PISTACHIO SPICE COATING.
8. Prepare 1/2 cup of salted roasted pistachios.
9. Prepare 2 tbsp of romano cheese, grated.
10. Prepare 1 tbsp of Sriracha seasoning dry spice blend.
11. Prepare 1 tbsp of Lemon pepper.
12. It's 1/2 tbsp of black pepper.
13. It's 1/2 tbsp of granulated sugar.
14. You need of ACCOMPANIMENTS.
15. Prepare of Lemon butter.
16. You need of roasted pinapple habanero dip/salsa, pictured in direction step #7.

Pistachio-crusted cod with lentils recipe at waitrose.com. Visit the website for more fish recipes and ideas. Dip the cod in the egg once more and then finally into the breadcrumbs again to give the fillet a double coating. Place onto the prepared baking tray.

Pistachio Spice Crusted Cod step by step

1. Heat grill to medium high or preheat oven to 425. Spray grill grates with non stick spray right before grilling , if grilling. If oven roasting , line a baking pan with foil and spray with non stick spray.
2. Combine all Pistachio Spice Coating ingredients in a food processor or blender until it becomes a spice blend texture.
3. Mix Wasabi mayonnaise ingredients well in a bowl to combine.
4. Coat cod with Wasabi mayonnaise.
5. Then cover mayonnaise coated fish with Pistachio Spice mix , covering entire fillet well.
6. Grill about 5 minutes per side on direct heat or oven roast about 10 to 15 minutes in the oven without turning, keep in mind the timing depends on the thickness of your fillets. Mine was 1 inch thick. The fish should have juicy moist flakes when ut.t.
7. Serve with lemon butter and roasted pinapple and haanero dip/salsa, pictured below.

Place the fish on a foil-lined baking sheet. Toss the mixed greens with the shallot mixture; season. Top each serving with a cod fillet. I always prefer to buy a whole fish and fillet it myself, as I feel that it is fresher and has a better flavor. Mix together the pistachios, breadcrumbs, olive oil, lime zest and the remaining lime juice, and season with salt and black pepper.