Pistachio Crusted Cod with an Escarole Salad + Orange Lime Vinaigrette
February 25, 2020
Few things bring me as much joy as when I create a delicious healthy dinner recipe. It just feels great to eat great, especially when the food tastes great. This pistachio crusted cod is one of those recipes. I know it’s the dead of winter here on the east coast, but citruses are actually very much in season. That’s why I decided to pair this flaky delicate fish with a bright and bitter escarole salad with an orange lime vinaigrette.
This dish is:
- light
- bright
- refreshing
- rejuvenating
- zesty
- tangy
- well-rounded: a little sweet, yet savory and salty
- healthy AF
I want to note that you can crust any fish with the method used in this video and recipe (it doesn’t have to be cod.) You can also put this dressing on any greens, but I prefer it on bitter, bolder greens such as escarole, radicchio, endive or arugula. I used minneola oranges in this dressing because I found them at the super market and was very intrigued by this tangerine/grapefruit hybrid, but you can also use any kind of orange! As always, that’s the beauty of cooking in your house. There are no rules except: don’t burn the house down, don’t injure yourself, and don’t cause food poisoning by undercooking or under-washing food. Other than that, you are golden.
Ingredients
Adjust Servings
| Orange Lime Vinaigrette | |
| 3cloves garlic | |
| 3 tbsp fresh squeezed orange juice | |
| Juice of 1 lime | |
| 2tsp red wine vinegar | |
| 1tsp orange zest | |
| 1/2tsp honey | |
| 1/2tsp kosher salt | |
| 1/2cup olive oil | |
| Cod | |
| 2cod filets | |
| 1cup pistachios | |
| 1/2cup all purpose gluten-free flour | |
| 1/2tsp sea salt | |
| 1large egg | |
| 1tsp water | |
| Olive oil | |
| Salad | |
| 2 1/2cups escarole lettuce | |
| 8 orange slices | |
| 2tbsp crushed pistachios | |
| Orange zest | |
Equipment
| Food processor or blender (for dressing) | |
| Meat thermometer (optional but preferred) | |
Directions
In a food processor, pulse the 3 cloves of garlic until finely minced.
Add the orange juice, lime juice, red wine vinegar, salt, honey and orange zest. Purée the liquid until there are no chunks.
If your food processor allows, slowly incorporate the olive oil into the acidic mixture while it's blending. If your processor doesn't allow, blend the olive oil, 1/3 at a time, until the acid and oil is fully incorporated.
Pour the vinaigrette into a jar or bowl and set aside. Clean the food processor out.
Preheat the oven to 400 degrees.
Pour the pistachios into the food processor and pulse until crushed. The consistency should be the middle ground between coarse and fine. *You don't want a fine powder!*
Notes
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Loved this one!! It was easier to make than I expected and it is definitely an impressive looking dish. The orange lime vinaigrette is incredible. I’ve been making the vinaigrette regularly and keeping it in the fridge to add to salads. In this particular recipe, I didn’t have escarole, but it pairs well with any greens.