Grilled Flatfish With Pistachio-Herb Sauce

Ingredients

• •¼ cup raw pistachios
• •10 whole prunes
• •1 clove garlic
• •2 cups parsley
• •1 cup mint
• •¼ cup tarragon
• •¼ cup kimchi brine
• •2 tablespoon champagne vinegar
• •to taste kosher salt
• •¾ cup olive oil
• •1 whole flatfish
• •2 tablespoon olive oil
• •to taste kosher salt
• •1 teaspoon aleppo pepper

Cooking Instructions

1. 1.

   Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.

   5 min

2. 2.

   Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.

   10 min

3. 3.

   Prepare a grill for medium heat. Using a chef's knife, cleaver, or serrated knife, cut fish crosswise into 2"-4"-wide planks (the larger the fish, the wider the planks); halve planks if fish is large. Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper. Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes. The skin should release easily from the grate when the fish is ready to turn. If it's sticking, keep cooking.

   15 min

4. 4.

   Using a large fish spatula, turn fish over and grill until cooked through (fish is done when a paring knife easily pierces the flesh along the side), about 2 minutes.

   2 min

5. 5.

   Transfer fish to a platter and spoon sauce over.

   1 min