Grilled Cod with Pistachio Herb Salsa

Steps

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1. 1
   Prepare the pistachio herb salsa by mincing the scallions, chopping the parsley, tearing the mint leaves, mincing the garlic, and roughly chopping the pistachios.
   ▶ ≈0:01
2. 2
   Combine all the chopped herbs, pistachios, and garlic in a bowl. Add the lemon juice and a generous amount of extra virgin olive oil, then toss together. Season with salt to taste and set aside to let the flavors marry.
   ▶ ≈0:52
3. 3
   Heat your grill or indoor griddle to high heat. Brush it lightly with olive oil to prevent the fish from sticking.
   ▶ ≈3:59
4. 4
   Pat the cod fillets dry with paper towels. Season both sides with salt, black pepper, and a light drizzle of olive oil.
   ▶ ≈4:36
5. 5
   Place the fish skin-side down on the hot griddle and cook for 3 to 5 minutes. Once the edges begin to turn white and the skin crisps up, flip and cook for another 2 to 3 minutes until the flesh turns opaque.
   ▶ ≈5:12
6. 6
   Check if the fish is done by gently pressing with a fork—it should flake easily. Be careful not to overcook; even if you see a tiny bit of gray, it will cook through as it rests.
   ▶ ≈6:45
7. 7
   Transfer the cooked fish to a serving plate and generously top with the pistachio herb salsa. Add extra salsa if desired for more flavor and visual appeal.
   ▶ ≈7:25