Pistachio and Herb crusted smoked cod 

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If you’re looking for smoked cod recipes, then look no further than this Pistachio Herb crusted Smoked Cod!

Texture of roasted pistachios and flavors from yogurt herb sauce create a delicious blanket over this soft and flaky fish. I guarantee you will make it again and again. 

This recipe is easy to follow and quick to make. Perfect for your next meal when you want something delicious without too much fuss. It’s flexible too; feel free to experiment with different nuts or seeds and a variety of herbs to customize the taste to your preference. Few ingredients, quick prep and cooking time, are you in? 

pistachio coated cod pieces on top of sauté zucchini in an oval dish

Why you will Love This Recipe:

Texture: The roasted pistachio crust adds delicious crunch, perfectly complementing the tender and flaky fish.

Herb-Infused: by using herb-yogurt sauce we are adding flavor and keeping the fish moist throughout the smoking process.

Smoky notes: Smoking the cod infuses it with rich, savory flavor.

pistachio coated piece of cod on top of sauté zucchini mixed with rice in an glass bowl; glass with water and small dish with shredded cheese

Recipe Ingredients, Variations and Substitutions

ingredients to make Pistachio and herb crusted cod

Fresh Cod Filets – Look for cod fillets with a firm texture, shiny skin, and a mild ocean scent. Pat dry before applying the herb sauce. Halibut, sea bass black cod, salmon or trout can be a great substitute.

Herb-Yogurt Sauce – blend of Greek yogurt, Dijon mustard, fresh dill, thyme, and lemon zest. Adjust to your liking or availability of ingredients. You can also just use plain yogurt mixed with salt and pepper. Opt for sour cream if you don’t have yogurt

  • Lemon Zest adds a burst of citrusy aroma; swap with lime or orange zest or add splash of apple or white vine vinegar for the tang.
  • Dijon Mustard provides a sharp and tangy kick; sub with honey mustard for milder, sweeter flavor; for extra texture use whole grain type. Not into mustard, use horseradish for a good kick of the heat.
  • Fresh Dill gives this sauce a refreshing, slightly sweet herbal note. Use parsley, cilantro or chives as a substitute.
  • Fresh Thyme adds earthiness to the sauce. You can also use rosemary or oregano. If using dried herbs, remember this conversion 1 tbsp of fresh herbs = 1 tsp dried herbs
  • Salt and pepper, use to your taste. Both enhance flavors and balance the dish.

Roasted Pistachios – Shelled, finely chopped and dry roasted. Alternatively you can use almonds, walnuts or macadamia nuts. Experiment with sunflower or pumpkin seeds. Of course breadcrumbs or crushed crackers are a great option as well.

Tips for Roasting Pistachios:

  • Use a Pan: Opt for a pan over the oven for better control.
  • Frequent Stirring: Prevents uneven roasting and burning.
  • Watch Carefully: Pistachios can go from roasted to burnt quickly.
roasted pistachios on a frying pan

Equipment you will need:

  • Wood pellet smoker or oven
  • Chef’s knife
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Mixing bowl
  • Cutting board
  • Zester
  • Small frying pan for roasting pistachios

Common Mistakes When Baking Fish:

  • Overcooking: Best way to know when fish is done. Check the internal temperature. Aim or 145F internal temperature for perfectly cooked and flaky fish.
  • Ignoring Patting Dry: Moisture on the fish will prevent the crust from adhering properly.
  • Under seasoning: Don’t skimp on herbs and spices for a flavor-packed result. 

Step by Step Instructions

Prepare the Herb Sauce

  • Prepare the pistachios. Start by finely chopping them. Place the pistachios in a pan and roast over medium heat. Stir frequently so they don’t burn. When done, set aside to cool
  • Pat dry the fish
  • Mix together the yogurt – herb sauce ingredients
  • Using spatula, cover all sides of the fish with the yogurt – herb sauce 
  • Finish by coating the fish with the roasted pistachios
  • Preheat your smoker to 350F. I recommend using fruitwood like apple or cherry for a subtle, sweet smokiness.
  • Arrange the fish filets on a baking sheet lined with parchment paper
  • Smoke cod at 350F until internal temperature is 145F

Oven instructions:

TOP TIP: to infuse this dish with smoky notes use smoked salt or liquid smoke. Add one or the other to the herb sauce.

  • Follow the same steps as for the smoker
  • Preheat your oven to 375F
  • Place fish on a baking sheet.
  • Bake until the internal temperature reaches 145°F.

Leftover Ideas:

  • Fish Tacos: Flake and fill tortilla with cod, add fresh veggies, and top with a zesty sauce.
  • Cod Salad: Toss leftover cod with greens, cherry tomatoes, and a light vinaigrette.
  • Fish Burger – slide the fish onto a burger bun, add sauce and top with coleslaw 
pistachio coated cod pieces on top of roasted veggies in an oval dish; Christmas decorations

You may also like:

Storage and Reheating:

  • Refrigeration:
    • transfer to an airtight container once it has cooled to room temperature. Refrigerate promptly to prevent bacterial growth.
    • Use within 2-3 days for optimal freshness.
  • Freezing:
    • Portion the fish and wrap it tightly in plastic wrap of foil.
    • Use within 1-2 months for the best quality and taste.  
    • Keep in mind freezing may affect the texture of the crust
  • Thawing Frozen Fish: Thaw it in the refrigerator overnight.
  • Reheating:
    • Oven: Gently warm in the oven set to 275F to maintain the crust’s crispiness. Remember to check the internal temperature to ensure the fish is fully reheated.. 
    • Microwave: always use microwave -safe container; reheat in short intervals.

Pistachio crusted piece of cod on a bed of rice with side of sauté zucchini, glass of water and small dish with shredded cheese and salt
pistachio crusted cod on a bed of sauté zucchini; lemon wedges and small dish with cheese on the side; napkin and serving utensils on the left side

Pistachio and Herb Crusted Smoked Cod

This pistachio herb crusted and smoked cod is the best way to enjoy fish! Few ingredients, quick prep and cooking time, are you in? 
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, fish, Main Course
Cuisine American
Servings 5
Calories 177 kcal

Equipment

  • 1 wood pellet smoker or oven
  • 1 baking sheet
  • 1 parchment paper
  • 1 chef's knife
  • 1 cutting board
  • measuring cups and spoon
  • 1 mixing bowl
  • 1 zester

Ingredients
  

  • 2 lb fresh cod filets sub: halibut, salmon,

Herbed Yogurt Sauce

  • 1 cup greek yogurt or sour cream sub: sour cream, plain yogurt
  • 2 tsp dijon mustard sub: honey or whole ground mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh dill sub: parsley, cilantro, chives
  • 1 tbsp fresh thyme sub: rosemary, oregano
  • 1 tbsp lemon zest sub: lime or orange zest

Instructions
 

  • Prepare the pistachios. Start by finely chopping them. Place the pistachios in a pan and roast over medium heat. Stir frequently and watch carefully so they don’t burn. When done, set aside to cool
  • Pat dry the fish
  • Mix together the herb yogurt ingredients
  • Using spatula, cover all sides of the fish with the herb yogurt sauce
  • Finish by coating the fish with the roasted pistachios
  • Preheat your smoker to 350F. I recommend using fruitwood like apple or cherry for a subtle, sweet smokiness.
  • Arrange the fish filets on a baking sheet lined with parchment paper
  • Smoke at 350F until internal temperature is 145F

Notes

Seasoning is crucial when cooking fish! Here is why:
  1. Enhancing Natural Flavors: Proper seasoning enhances and brings out these natural tastes, making the dish more enjoyable.
  2. Balancing Flavors: Seasoning keeps the balance between natural sweetness, saltiness, and umami of the fish. 
  3. Complementing Texture: including herbs and spices, can complement the texture of the fish = more satisfying bite.
  4. Reducing Fishiness: are you sensitive to the “fishy” smell. Using  herbs and citrus, can help mask or reduce the fishy smell.
  5. Versatility: allows you to experiment with different flavor profiles.
  6. Improving Browning and Crust Formation: Seasonings contribute to a flavorful crust, especially in methods like pan-searing or baking. 

Nutrition

Serving: 1pieceCalories: 177kcalCarbohydrates: 2gProtein: 37gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 80mgSodium: 600mgPotassium: 823mgFiber: 0.5gSugar: 1gVitamin A: 150IUVitamin C: 6mgCalcium: 83mgIron: 1mg
Keyword cod, fish, herbs, pistachio, smoked
Tried this recipe?Let us know how it was!
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Pistachio crusted piece of cod on a bed of rice mixed with sauté zucchini, glass of water and small dish with shredded cheese and salt

Conclusion

I told you, this recipe for Pistachio and herb crusted smoked cod is easy and quick to make. The golden brown, roasted pistachios provide a crunchy contrast to the tender, moist cod fillets. Smoky flavor from the wood pellet smoker or oven comes up in each bite. The simple herb-yogurt sauce keeps the fish succulent and infuses it with an aromatic burst of flavor.

And for those leftovers, transform the smoked cod into tacos, salads, or fish burgers. Store it properly and enjoy the flavors even the next day.

So, gather your ingredients, follow these simple steps, and prepare to indulge in a smoked cod. Dish that combines taste, texture, and the perfect touch of smoky perfection. Your mealtime is about to get a lot more exciting!

Pistachio and Herb Crusted Smoked Cod FAQ

Can I use frozen cod?

Yes. Thaw overnight in the fridge before using it.

Should I take the fish out of fridge before cooking?

Yes! Putting chilled (or worse, frozen) fillet in a frying pan can cook the fish unevenly. Let it come to room temperature on the counter for 15 minutes before you cook it.

Can I use other nuts for the crust?

Yes, absolutely. Experiment with almonds, walnuts or macadamia nuts. For a nut free version use sunflower or pumpkin seeds. Click HERE for more options.

What is the 10 minute rule for cooking fish?

Cook your fish at 10 minutes per inch of thickness. And that’s it. This works whether you’re grilling, broiling, steaming, frying or baking your fish. Add 5 minutes if your fish is being cooked in sauce.

Can I smoke cod on a charcoal grill?

Yes, use indirect heat and a drip pan for a similar result.

What sides pair well with this dish?

Consider roasted vegetables, quinoa salad, or cannellini beans for a heartier meal.

How do I prevent the pistachios from burning during roasting?

Roast pistachios in a pan over medium heat, stirring frequently to prevent burning. Click HERE for more top tips on roasting pistachios.

Can I use dried herbs instead of fresh?

Yes, but use less quantity as dried herbs are more concentrated. The most common conversion is: 1 tbsp fresh herbs = 1 tsp dried herbs

Why my fish turned out rubbery?

You may have overcooked your fish. Make sure to use food thermometer to check for doneness. Fully cooked fish should be 145F internal temperature. Click HERE for more info about cookign fish.

Can I use this recipe for other types of fish?

  • Absolutely, try it with salmon, halibut or sea bas. Click HERE for more info.
  • Remember to adjust cooking times based on the fish thickness.
hands holding dish with pistachio coated cod pieces on top of roasted veggies; Christmas decorations

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Bre
Bre
17 days ago

5 stars
Looks fantastic!