I wasn’t always a huge fish fan, but that’s because I hadn’t had any good fish before. Once I received my first box from Sitka Salmon Shares, my opinion of fish had been forever changed. Sitka Salmon Shares features freshly caught wild alaskan fish of many varieties perfect for any at-home gourmet meals.
Sitka Salmon Shares Is:
- Wild: Wild-caught from the pristine waters of Southeast Alaska
- Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.
- Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.
- Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.
- Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.
- Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.
- Convenient: Home delivered direct to your door, with recipes, newsletters, and more.
- Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.
Want to try some fresh Sitka Salmon and Wild Alaskan Cod for yourself? Just visit https://sitkasalmonshares.com/ and enter RAG19 at checkout for $25 off of any share!
Pistachio Crusted Wild Alaskan Cod
Robust flavored Wild Alaskan Cod with a pistachio crust. Served on a bed of sauteed spiraled summer vegetables.
Servings 2 people
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
- 2 filet WIld Alaskan Cod
- 2 tbsp oilive oil
- 2 cups ground pistachios
- 1 zuchini
- 1 yellow squash
- 2 cups shredded carrots
- 1 cup cherry tomatoes
- garlic powder to taste
- black pepper to taste
- ground parsely to taste
- salt to taste
Instructions
- Coat thawed wild Alaskan cod fillets in olive oil.
- Grind shelled pistachios in food processor until fine, then coat cod in ground pistachios.
- Sprinkle garlic, pepper, and salt over cod to taste.
- Place in glass dish and bake at 400º for approximately 20-25 minutes until internal temperature of cod reaches at least 145º.
- While fish is baking, spiralize zucchini and yellow squash.
- toss zucchini, yellow squash, carrots and cherry tomatoes in olive oil and sautee over medium heat while cod is cooking. Add garlic powder, salt and pepper to taste.
- After about 10 minutes, remove vegetables from heat and plate.
- Remove cod from oven and plate on top of sauteed vegetables to serve. And enjoy!