Ingredients
Servings:
Units:
Instructions
- Preserved Lemon Sauce
- Combine shallots and vinegar in a small glass bowl; marinate for 15 minutes. In a blender combine shallots/vinegar mix, preserved lemon
- rind and olive oil. Blend until smooth. Fold in minced tarragon. Add salt to taste.
- Pistachio Picada
- 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
- to 8 minutes. Chop the pistachio mix with the parsley to a coarse salsa consistency.
- B;acl Cod
- Season each piece of fish with salt and pepper. Heat a non-stick pan over medium-high heat. Add 1 tablespoon olive oil, then cod to pan.
- Cook cod about 3 to 4 minutes per side, just until opaque throughout.To serve, place each fish fillet on a plate.Sauce lightly with
- preserved lemon sauce, then top each with 2 tablespoons of Pistachio Picada.
- *For Preserved Lemons:
- Wash and cut 6 lemons from the non-stem end about three-quarters of the way through to the other end, into 4 pieces. Stuff each cut lemon
- with kosher salt, about 1 cup total. Pack together in a clean jar. Cover with a lid and refrigerate for 3 weeks. Eventually the juices of
- the lemons will be released and lemon flavor and texture wonderfully transformed. Alternatively, preserved lemons can be purchased from
- specialty food stores or online.e lightly with preserved lemon sauce, then top each with 2 tablespoons of Pistachio Picada.
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