Grilled Cod with Pistachio-Herb Salsa
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
2403 kcal
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Course
Main Course
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Cuisine
Mediterranean
Grilled Cod with Pistachio-Herb Salsa
Description
This recipe prepares a salsa by combining roughly chopped pistachios with fresh parsley, mint, scallions, garlic, and lemon juice, then adjusting with olive oil to a loose sauce consistency. The cod filets, seasoned and lightly brushed with olive oil, are grilled on high heat to develop a browned, crisp skin while cooking through to an opaque interior. The brief grilling ensures the fish remains moist and tender.
The nutty crunch of pistachios contrasts with the fresh herbs and lemon, creating a vibrant topping that complements the mild, flaky cod. Garnishing with torn mint leaves adds aromatic freshness and visual appeal. The dish is served immediately to preserve the salsa's brightness and the fish's texture.
If cod is unavailable or a thicker fillet is preferred, white fish like halibut or haddock can be substituted to accommodate grilling preferences. Preparation and grilling times may vary slightly depending on fillet thickness.
Ingredients
- 1/2 cup pistachio roughly chopped, shelled
- 1/2 cup parsley finely chopped
- 1/2 cup mint plus more for garnish, torn leaves
- 4 scallion finely minced
- 2 garlic minced, cloves
- 2 tablespoons lemon juice fresh
- extra virgin olive oil
- kosher salt
- black pepper
- 4 cod or other white fish such as branzino or rainbow trout, 6 to 8 ounces, skin-on filets
Instructions
- Get ready. Light a grill or preheat a grill pan to high heat.
- Make the Pistachio-Herb Salsa. In a bowl, combine the pistachios, parsley, mint, scallions, garlic, lemon juice, and enough olive oil for a runny, salsa-like sauce (1/2 to 3/4 cups). Season with salt and pepper to taste.
- Season the cod. Place the filets on a rimmed baking sheet or plate. Season generously with salt and pepper and brush lightly with olive oil.
- Grill the cod. Place the cod, skin-side down, on the hot grill and cook until the skin is browned and crisp, 3 to 4 minutes. Carefully flip the fish with a fish spatula and cook until opaque throughout, 1 to 3 minutes longer (depending on the thickness of the filets).
- Finish and serve. Transfer the fish to a shallow platter and drizzle with Pistachio-Herb Salsa. Serve immediately, topped with torn mint leaves.
Notes
- This recipe pairs well with quality Mediterranean ingredients such as good olive oil to enhance flavor.
- If cod is unavailable or a thicker fillet is preferred, options like skin-on halibut or haddock work well for grilling, especially for those newer to grilling fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2403 kcal
% Daily Value*
| Calories | 240.3kcal | 12% |
| Carbohydrates | 7.4g | 2% |
| Protein | 34.2g | 68% |
| Fat | 8.3g | 13% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 2.6g | 15% |
| Monounsaturated Fat | 3.9g | 20% |
| Cholesterol | 73.1mg | 24% |
| Sodium | 100.2mg | 4% |
| Potassium | 980.5mg | 21% |
| Fiber | 2.6g | 10% |
| Sugar | 1.7g | 3% |
| Vitamin A | 1122.8IU | 22% |
| Vitamin C | 19.9mg | 22% |
| Calcium | 79.2mg | 8% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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