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Grilled Flatfish With Pistachio-Herb Sauce

Ingredients

  1. Step 1 ¼ cup raw pistachios
  2. Step 2 10 prunes, pits removed, coarsely chopped
  3. Step 3 1 garlic clove, finely grated
  4. Step 4 2 cups finely chopped parsley
  5. Step 5 1 cup finely chopped mint
  6. Step 6 ¼ cup finely chopped tarragon
  7. Step 7 ¼ cup kimchi or sauerkraut brine
  8. Step 8 2 Tbsp. Champagne vinegar or white wine vinegar
  9. Step 9 Kosher salt
  10. Step 10 ¾ cup extra-virgin olive oil
  11. Step 11 1 (2-4-lb.) flatfish (such as sole, flounder, or turbot)
  12. Step 12 Extra-virgin olive oil
  13. Step 13 Kosher salt
  14. Step 14 Aleppo-style pepper
Grilled Flatfish With Pistachio-Herb Sauce
Calories: Carbohydrate: g Protein: g Fat: g
Cook time: minutes Prep time: minutes Total time: 0 minutes Servings: 24

TAGS

pescatarian wheat/gluten-free peanut free web dairy free soy free summer bon appétit Seafood Fish Dinner grill/barbecue prune grill pistachio Parsley herb mint Sauce Fish Dinner pescatarian wheat/gluten-free peanut free soy free web dairy free summer bon appétit Seafood grill grill/barbecue pistachio prune herb Parsley mint Sauce Fish Dinner pescatarian wheat/gluten-free peanut free soy free web dairy free summer bon appétit Seafood grill grill/barbecue pistachio prune herb Parsley mint Sauce Fish Dinner pescatarian wheat/gluten-free peanut free soy free web dairy free summer bon appétit Seafood grill grill/barbecue pistachio prune herb Parsley mint Sauce

Directions

  1. Step 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.
  2. Step 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.
  3. Step 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.
  4. Step 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.
  5. Step 5 Transfer fish to a platter and spoon sauce over.