Grilled Cod with Pistachio-Herb Salsa

1/2 cup shelled pistachios, roughly chopped

1/2 cup finely chopped parsley

1/2 cup torn mint leaves, plus more for garnish

4 scallions, finely minced

2 garlic cloves, minced

2 tablespoons fresh lemon juice

Extra virgin olive oil

Kosher salt

Black pepper

4 (6 to 8 ounces) skin-on cod filets

Get ready. Light a grill or preheat a grill pan to high heat.

Make the Pistachio-Herb Salsa. In a bowl, combine the pistachios, parsley, mint, scallions, garlic, lemon juice, and enough olive oil for a runny, salsa-like sauce (1/2 to 3/4 cups). Season with salt and pepper to taste.

Season the cod. Place the filets on a rimmed baking sheet or plate. Season generously with salt and pepper and brush lightly with olive oil.

Grill the cod. Place the cod, skin-side down, on the hot grill and cook until the skin is browned and crisp, 3 to 4 minutes. Carefully flip the fish with a fish spatula and cook until opaque throughout, 1 to 3 minutes longer (depending on the thickness of the filets).

Finish and serve. Transfer the fish to a shallow platter and drizzle with Pistachio-Herb Salsa. Serve immediately, topped with torn mint leaves.

Prep Time: 15 min   Cook Time: 15 min  

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