Chef Rocky’s Pistachio Crusted Cod

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Pistachio Crusted Cod
Executive Chef Rocky Dunnam, CEC, CDM
NINETEEN49 Catering


INGREDIENTS:

– 2 ea Cod Filet

– ½ cup Pistachio; shelled

– 1/3 cup Breadcrumbs

– 4 tbsp Olive Oil

– 2 tbsp Dijon Mustard

– TT Black Pepper


PROCEDURE:

1. Heat ½ olive oil in saute pan.

2. Season cod filet with black pepper.

3. Sear cod in hot oil.

4. Flip.

5. Apply Dijon mustard to seared filet.

6. Top with mixture of breadcrumbs, pistachio, and remainder of oil.

7. Place in oven for 3-5 min. (or until golden crust).

8. Serve.

Optional: Serve with Coconut Curry Broth

NINETEEN49 CATERING
www.1949catering.com
#RockdRecipes

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