I love pistachios! And if it’s used to “crust” something, I’m game! It’s Lent for us Catholics and so Fish Fridays are here until Easter. The original recipe used halibut but I had cod on hand so the recipe is now called Pistachio-Crusted Cod. But you can use any kind of flaky fish such as tilapia or salmon.
Low-carb, light and gluten-free. It’s such an easy dish to make for lunch or dinner. It has dijon mustard so it’s got “bite” that goes straight up your nostrils like Mater did when he ate the “avocado ice cream” (or wasabi) in Disney’s Cars 2. Lol. 🙂
- 2 Tbsp. Dijon mustard
- 1 tsp. finely grated lemon peel
- 1 dash sea salt
- Ground black pepper (to taste; optional)
- Four 4-oz. raw cod fillets (or halibut, tilapia, salmon, etc.)
- ¼ cup raw, unsalted pistachios, finely chopped
- 1 Tbsp. corn meal or almond meal
- 1 Tbsp. finely chopped parsley
- Preheat oven to 400° F.
- Combine mustard, lemon peel, salt, and pepper in a small bowl.
- Pat the fish fillets dry with a paper towel and lay in an over-safe baking dish.
- Spread mustard mixture evenly on the top side of each fillet. Set aside.
- Combine pistachios, corn/almond meal and parsley in a medium bowl.
- Press pistachio mixture evenly into top side of each fillet.
- Bake for 8 to 10 minutes, or until halibut flakes easily when tested with a fork.
Serve with grilled vegetables and brown rice. Delicious!