Grilled Flatfish With Pistachio Herb Sauce Food

GRILLED FLATFISH WITH PISTACHIO-HERB SAUCE

Grilled Flatfish With Pistachio-Herb Sauce image

Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.

Provided by Brad Leone

Categories Bon Appétit Dinner Grill/Barbecue Grill Seafood Fish Pistachio Herb Parsley Mint Prune Dairy Free Wheat/Gluten-Free Peanut Free Pescatarian Soy Free Summer Sauce

Yield 2-4 servings

Number Of Ingredients 16

Ingredients

Sauce:
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
Fish and assembly:
1 (2-4-lb.) flatfish (such as sole, flounder, or turbot)
Extra-virgin olive oil
Kosher salt
Aleppo-style pepper

Steps:

Sauce:
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.
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.
Fish and assembly:
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.
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.
Transfer fish to a platter and spoon sauce over.

PISTACHIO-CRUSTED FISH FILLETS

Pistachio-Crusted Fish Fillets image

What a fresh, fun, absolutely delicious way to fix orange roughy in a hurry! Our taste panel relished the nutty crunch of the pistachio and parsley crust. A great way to bring more fish-and omega 3s-to the family table. Marie Stupin - Roanoke, Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 egg white, beaten
1/2 cup pistachios, finely chopped
1/3 cup dry bread crumbs
1/4 cup minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt
4 orange roughy fillets (6 ounces each)
4 teaspoons butter, melted

Steps:

Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 295 calories, Fat 13g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.

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