Pistachio Crusted Cod with an Escarole Salad + Orange Lime Vinaigrette

60 minutes

serves 2

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.

a bright plate of pistachio crusted cod with an escarole salad and orange lime vinaigrette
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5 from 5 Reviews


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
2cod filets
1cup pistachios
1/2cup all purpose gluten-free flour
1/2tsp sea salt
1large egg
1tsp water
Olive oil
2 1/2cups escarole lettuce
8 orange slices
2tbsp crushed pistachios
Orange zest
Food processor or blender (for dressing)
Meat thermometer (optional but preferred)



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In a food processor, pulse the 3 cloves of garlic until finely minced.

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Add the orange juice, lime juice, red wine vinegar, salt, honey and orange zest. Purée the liquid until there are no chunks.

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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.

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Pour the vinaigrette into a jar or bowl and set aside. Clean the food processor out.

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Preheat the oven to 400 degrees.

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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!*

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  • Melaina

    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.

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