Pistachio-Crusted Cod with Citrus Salsa

April 25, 2019



1 pink grapefruit

1 tangerine 

1 blood orange or regular orange 

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper 

1/2 cup roasted and salted pistachios without shells, such as Wonderful® Pistachios No Shells

1/2 teaspoon garlic salt 

Four 4- to 6-ounce skinless cod fillets (you can also use halibut, sole or any white fish)

2 tablespoons Dijon mustard 



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