Grilled Flatfish With Pistachio-Herb Sauce
A delicate grilled flatfish served with a vibrant sauce made from pistachios, herbs, and prunes. The fish is perfectly grilled and topped with a flavorful combination of fresh herbs, nuts, and tangy brine that complements the tender fish.
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.
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.
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.
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.
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.
Transfer fish to a platter and spoon sauce over.
1 min