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Nutrition Facts
Serving Size 124 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 430 mg 18%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 21 g
Vitamin A 8% Iron 6%
Vitamin C 4% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pan Seared Cod Loin with Pistachio Pesto
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

2/3 cup(s) roasted salted pistachios
3/4 cup(s) Grana Padano Cheese, Parmesan
2 garlic cloves, smashed
1 cup(s) fresh basil, leaves tightly packed
1/2 cup(s) fresh mint, tightly packed
2 Tbsp red wine vinegar
1 cup(s) extra virgin olive oil, plus more as needed for cooking fish
1 Lb fresh cod loin
1 Tsp Adams 5 Pepper and 5 Salt, as needed for seasoning
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To make pesto combine pistachios, Parmesan, garlic, basil, mint, vinegar, and olive oil in a food processor and pulse until smooth.
Place into a container and refrigerate until ready to use.
Place a non-stick skillet over medium-high heat, add oil and allow to get hot.
Season cod with seasoning salt and sear for 3 to 5 minutes before flipping and allow to cook to an internal temp of at least 150°F.
Serve cod with pesto, season to taste as needed. Refrigerate any leftover pesto use within 3 to 5 days.


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