Pistachio-Crusted Cod with Citrus Salsa - Recipe | Julie Davey

Ingredients

• 1 pink grapefruit
• 1 tangerine
• 1 blood orange or regular orange
• Olive oil for drizzling
• Kosher salt and freshly ground black pepper
• 1⁄2 cup roasted and salted shelled pistachios
• 1⁄2 teaspoon garlic salt Can use 1/4 salt and 1/4 garlic powder instead
• 4 4- to 6-ounce skinless cod fillets (you can also use halibut, sole or any white fish)
• 2 tablespoons Dijon mustard