Pistachio Crusted Cod, a Mound of Veggies and a Nod to Barton Seaver

I recently watched Barton Seaver do a talk on Ted Talks on Sustainable Seafood (thank you Nicole for sending it to me). This 10 minute talk is worth your time. Check outSustainable Seafood on YouTube. What’s great about this talk is that it is given from the perspective of a chef, not an environmentalist. His passion for food is not compromised by his passion for a Restorative Seafood movement. I’ve included a link for green seafood choices that would be helpful to all of us the next time we go for dinner or buy our groceries. Consider printing off a copy.

I’ve included it here because not only is it something I believe we can all stand behind, but from a health stand point, it is also very beneficial. Those of you that have embarked on the Whole Food Revelation know that protein is part of every meal, yet animal protein is only a part of the program. I am not a vegetarian and I like eating animal protein. That being said I also think we consume far too much of it. The program is designed to help make the transition from eating meat at every meal to eating meat 3 times a week. Eventually, once that becomes comfortable, a drop to twice a week becomes more practical and achievable.

This recipe is in honor of this talk. You’ll notice that the veggies far exceed the size of the protein. This meal includes a 4 oz portion of Pacific cod from Alaska perfectly crusted in crushed roasted pistachios and served with a fresh, heaping mound of veggies perfectly seasoned to highlight their perfection and simplicity.

Veggie to fish ratio…something to think about


Pistachio Crusted Alaskan Cod

  • 4- 4oz portions of cod or other sustainable white fish such as halibut
    1/2 cup of finely chopped unsalted roasted pistachio
    1/2 tsp dry mustard
    1/2 tsp salt

Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside. Chop the pistachios either by hand or using a food processor. I like the love that is put into a dish by doing it by hand. It also prevents the nuts from getting too finely chopped since a few large chunks add to the feel and texture of this dish. Combine the dry mustard and salt with the pistachios. Put the mixture onto a large plate or pan. Take the fish and pat dry. Lightly brush with olive oil and coat with the pistachio mixture. Using your hands, pat the pistachios into the flesh of the fish. Place the cod on the parchment paper and bake on the center rack for 25 to 30 minutes or until flesh is flaky when pricked with a fork.


Purple Cabbage Slaw with Apples and Sunflower Seeds

  • 3 cups of shredded purple cabbage
    2 apples
    juice of a lime (optional if mixing all the apples into the salad)
    4 Tbsp of sunflower seeds
    1/3 cup of fresh finely chopped mint
    3-4 Tbsp of cider vinegar (depending on taste)
    3 green onions finely chopped
    1/2 cup of finely chopped daikon
    2 Tbsp of olive oil
    1/2 tsp of sea salt
    Salt and pepper to taste

Now it is possible to make this entire salad in a food processor using all those fancy chopping attachments and by all means, if that makes it easier, do it.  Start by grating or finely slicing the cabbage, then grate the apples and grate the daikon. Place all the ingredients in a large bowl and mix until well combined. Taste and add salt and pepper accordingly.

I did make this dish by hand, only using the food processor for the cabbage, but only because I felt like I had not really cooked in a while and I wanted to be creative (as you can tell by the food stack I made – yes I was feeling fancy). The photo above has all the ingredients mixed together, with the daikon and the apples reserved. The daikons were julienned and the apples finely sliced, however this is completely unnecessary and tastes wonderful all mixed together (as we did with the leftovers, since there is only 2 of us in the house).

For those of you interested in making the “stack,” I cut the bottom out of an empty plastic container, the type we often get our olives in. The apples were cored and finely sliced, placed in a bowl and coated with the juice of one lime to keep them from browning. Start by first pressing the purple cabbage layer into the bottom, then a layer of daikon and topped with apple slices, finished with olive oil, salt and pepper. This process is really quite easy and great to do ahead of time in the case of entertaining a few people.

Note: In the case where you might prefer a creamier slaw, a Tbsp or 2 of mayonnaise can be added, but remember not to drown out the freshness of this salad.

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4 Responses to Pistachio Crusted Cod, a Mound of Veggies and a Nod to Barton Seaver

  1. T. March 30, 2011 at 6:20 am #

    This looks so good, but so simple to make! I will definitely be trying it!!

  2. Koko March 30, 2011 at 7:56 am #

    Alaskan cod is a beautiful fish, although I've only ever had it paired with asian flavours. This recipe looks truly gourmet!

  3. The Food Hound March 30, 2011 at 3:35 pm #

    GORGEOUS presentation, girl!! I love Ted Talks.. the BH sometimes puts them on so we can listen to them while I make dinner.

  4. CulinaryKind February 22, 2013 at 2:03 am #

    I love pistachio crusted cod, it is by far one of my favorite dishes. I make it with a coconut quinoa with kale. You can see my variation of the dish here http://culinarykind.com/sides/simple-parmesan-rissoto/

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