Ingredients
1. roast pistachios with OG sauce @ 400 for 10 minutes, then crush in food processor with cheeses, salt, pepper
2. brush cod with yogurt and dip in pistachio mixture
3. cook @ 350 for 12 minutes
Sides
1.half potatoes and toss garlic, salt, pepper and olive oil - cook @ 350 for 20 minutes
2. toss green peppers in garlic, salt, pepper and olive oil - cook w/ fish
Garnish plate with lemon and another sprinkle of cheese, and enjoy!
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1. Heat non-stick pan on high heat with olive oil and butter - while coming to temp, pat scallops dry
2. When pan is hot, place scallops down and sear for 1-2 depending on size. DON'T TOUCH THEM, let them do their thing. Flip and repeat on other side.
Pineapple Salsa
1. Heat sauce pan on low heat
2. Char pineapple on grill or cast iron pan
3. To sauce pan, add rough chopped peppers, tomato, onion and cilantro. Once pineapple has charred, add to sauce pan as well. Don't forget salt and pepper!
4. Using immersion blender, pulse until desired consistency. let simmer on low while scallops cook
Garnish with fresh cilantro, and a HEALTHY amount of Pogo's Jalapeno Lime. Enjoy!
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