Pistachio-Crusted Cod with Citrus Salsa

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

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Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.

In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.

Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.

Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving..

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