- 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
- 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
– 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