Pan Roasted Wild Alaska Black Cod with Preserved Lemon Sauce and Pistachio Picada by Chef Thom Fox -
Toss pistachios, garlic, extra-virgin olive oil and salt together in a bowl. Spread on a baking sheet, lightly toast in 350F oven, about 5
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.alaskasfinestseafood.com.
Cooking tools:
Ingredients
- Preserved Lemon Sauce endend
- 1 1 medium shallot, minced endend
- 2 Tablespoons 2 Tablespoons Champagne vinegar endend
- 1/2 cup 1/2 cup preserved lemon* (About 2 lemons, reserving pulp for soups or stews.) endend
- 1 cup 1 cup olive oil endend
- Salt, to taste endend
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Wild Alaska Pacific Cod Loins with Pistachio and Lime Crust Recipe | Food Network UK
foodnetwork.co.uk
Oven-Roasted Alaska Cod Europa
alaskasfinestseafood.com
Wild Alaska Pacific Cod with Toasted Seeds and Vine Tomatoes
wildalaskaseafood.co.uk
Sweet & Saucy Alaska Cod
alaskasfinestseafood.com
Wild Alaska Black Cod on Rosemary Focaccia Recipe
wildalaskaseafood.co.uk
Roasted Black Cod With Chorizo, Potatoes, Peppers and a Pickled Chilli Dressing
greatbritishchefs.com
Home-Smoked Wild Alaska Pacific Cod Risotto Recipe | Food Network UK
foodnetwork.co.uk
Pan-Seared Alaskan Cod with Lemon-Dill Butter Sauce
seafood-portal.com