Grilled Flatfish With Pistachio-Herb Sauce

Ingredients

• ¼ cup raw pistachios
• 10 prunes
• pits removed
• coarsely chopped
• 1 garlic clove
• finely grated
• 2 cups finely chopped parsley
• 1 cup finely chopped mint
• ¼ cup finely chopped tarragon
• ¼ cup kimchi or sauerkraut brine
• 2 Tbsp. Champagne vinegar or white wine vinegar
• Kosher salt
• ¾ cup extra-virgin olive oil
• 1 (2–4-lb.) flatfish (such as sole
• flounder
• or turbot)
• Extra-virgin olive oil
• Kosher salt
• Aleppo-style pepper

Instructions

1. 1

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

2. 2

   Let cool, then finely chop.

3. 3

   Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt.

4. 4

   Whisk in oil, then taste and season spoon sauce with more salt if needed.

5. 5

   Prepare a grill for medium heat.

6. 6

   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.

7. 7

   Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper.

8. 8

   Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes.

9. 9

   The skin should release easily from the grate when the fish is ready to turn.

10. 10

    If it’s sticking, keep cooking.

11. 11

    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.

12. 12

    Transfer fish to a platter and spoon sauce over.