
Grilled Flatfish With Pistachio-Herb Sauce
A delicious korean dish. Gluten-free friendly. Dairy-free option.
Total Time
102 min
Serves
6
Rating
0.0 (0)
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
Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes.
- 2
Let cool, then finely chop.
- 3
Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt.
- 4
Whisk in oil, then taste and season spoon sauce with more salt if needed.
- 5
Prepare a grill for medium heat.
- 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
Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper.
- 8
Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes.
- 9
The skin should release easily from the grate when the fish is ready to turn.
- 10
If it’s sticking, keep cooking.
- 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
Transfer fish to a platter and spoon sauce over.