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Pan Roasted Black Cod with Lemon Pistachio Picada

Pistachios are not just for snacks or ball games. These nuts add a depth of flavor to this picada sauce to really spruce up an already decadent white fish, black cod. This recipe does indeed have three parts but each is easier than the last and quick to do! Write this one down, you'll want to serve it as another family dinner again next week. 

Prep time: 10 min.

Total time: 30 min.

Serves: 2


For the Lemon Sauce

      • 1 small shallot, minced 
      • 1 Tbsp Champagne vinegar 
      • 1 Tbsp lemon rind
      • 1/2 cup olive oil 
      • Salt, to taste
    For the Pistachio Picada 
      • 1/4 cup shelled pistachios 
      • 1/2 tsp minced garlic 
      • 1 Tbsp extra virgin olive oil 
      • 1/2 tsp salt 
      • 1/8 cup chopped parsley
    And now...the Black Cod!  


    Combine shallots and vinegar in a small glass bowl; marinate for 15 minutes. Then put the shallots & vinegar in a blender, adding lemon rind and olive oil. Blend until smooth. Add salt to taste. 

    Toss pistachios, garlic, extra-virgin olive oil and salt together in a bowl. Spread on a baking sheet, lightly toast in 350°F oven, about 5 to 8 minutes. Chop the pistachio mix with the parsley to a coarse salsa consistency.

    Season each piece of fish with salt and pepper. Heat a non-stick pan over medium-high heat. Add 1 tablespoon olive oil to the pan, then gently add the black cod. Cook cod about 3 to 4 minutes per side, or just until opaque throughout. 

    To serve, place each fish portion on a plate, sauce lightly with lemon sauce, top with Pistachio Picada, and enjoy!!
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