YOUR SOLIN GENERATED RECIPE
Crispy Pistachio-Crusted Cod with Citrus-Ginger Sauce
Enjoy a vibrant, flavorful twist on a classic fish dish. Tender cod fillets are coated in a light, crunchy pistachio crust and paired with a bright, zesty citrus-ginger sauce that perfectly balances tang and spice. This dish promises a satisfying crunch with every bite while keeping it clean, lean, and packed with flavor.
INGREDIENTS
6 oz Cod Fillet (170 g)
1 large Egg White (33 g)
0.5 oz Pistachios, raw unsalted (14 g)
1 tbsp Lemon Juice (15 g)
1 tbsp Orange Juice (15 g)
1 tsp Fresh Ginger, grated (2 g)
1 clove Garlic, minced (3 g)
1 tsp Honey (7 g)
Salt and Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and lightly spray with cooking spray.
Pat the cod fillet dry with paper towels and season lightly with salt and pepper on both sides.
In a shallow bowl, whisk the egg white until frothy.
In another small bowl, finely chop the pistachios if not already chopped.
Dip the cod fillet first into the egg white, ensuring an even coating, then press both sides into the chopped pistachios to adhere as a crust.
Place the crusted cod in the hot skillet and cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
While the cod is cooking, prepare the citrus-ginger sauce by combining lemon juice, orange juice, grated ginger, minced garlic, and honey in a small bowl. Mix well.
Once the cod is cooked, remove it from the skillet and transfer to a plate.
Drizzle the citrus-ginger sauce over the cod fillet just before serving, or serve on the side for dipping.
Enjoy your meal with a side of steamed vegetables or a light salad if desired.