Ingredients for Grilled Flatfish With Pistachio-Herb Sauce

• 30g raw pistachios

• 10 prunes, pits removed, coarsely chopped

• 1 spicchio d'aglio, grattugiato finemente

• 2 cups finely chopped parsley

• 1 cup finely chopped mint

• 1/4 cup finely chopped tarragon

• 60ml kimchi or sauerkraut brine

• 2 cucchiai di aceto di Champagne o aceto di vino bianco

• Sale kosher

• 180ml olio extravergine di oliva

• 1 (2–4-lb.) flatfish (such as sole, flounder, or turbot)

• Olio extravergine di oliva

• Sale kosher

• Aleppo-style pepper

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.

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.

Avvertenza

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