how to make pistachio & herb crusted smoked cod

Texture Herb infused Smoky notes

why you will love pistachio & herb crusted smoked cod


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.

- Mix together the yogurt – herb sauce ingredients - prepare your baking sheet by lining it with parchment paper - pat dry the fish

Step by Step

- 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.

Step by Step

- Arrange the fish filets on a baking sheet lined with parchment paper – Smoke cod at 350F until internal temperature is 145F

Step by Step

Common mistakes when cooking 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.

- atop sauté veggies - chopped salad - make tacos - serve with choice of grain

How to best enjoy Pistachio and Herb crusted Smoked Cod