PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS
This Arctic char with pistachio gremolata is the kind of recipe that immediately becomes a house favorite. That’s because it’s easy yet elegant (AKA worthy of dinner parties), it comes together in a half an hour, and it teaches the foundations of good cooking techniques. (Like how to cook skin-on fish so it gets crispy, not soggy, and how to create an easy herb gremolata to top proteins like fish, chicken, and steak.) Serve the fish with any number of side dishes. Potatoes are a great pick since they won’t compete with the flavorful gremolata. May we suggest garlic butter potatoes or roasted red potatoes?
What is gremolata?
Gremolata is an Italian condiment that traditionally combines chopped fresh herbs, garlic, and lemon zest. Here, the pistachios add a subtle flavor that pairs well with the fish. Use the same method with other herbs and nuts to serve with anything from roast chicken to grilled steak.
Here’s how to toast pistachios:
Heat a large skillet over medium. Cook pistachios, stirring often, until fragrant and toasted, 6 to 8 minutes. Transfer to a work surface and let cool completely, 5 to 10 minutes.
Tips for getting crispy skin on the fish:
Patting the fillets dry before seasoning will ensure crispy skin and the sought-after golden sear on the flesh side. Carefully place the fillets in the skillet away from you to avoid spattering the hot oil.
What’s the difference between Arctic char and salmon?
Though Arctic char looks like salmon, it’s actually more similar to trout in flavor and cooking preparation. (Arctic char belongs to both the salmon and trout families.) Either salmon or trout would work as substitutes for char if you can’t find it. No matter what you end up using, choose a sustainably sourced piece of fish.
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Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
30
mins
c.
fresh flat-leaf parsley leaves with tender stems, chopped
c.
shelled, unroasted pistachios, toasted, cooled, and finely chopped
small clove garlic, finely chopped
tsp.
finely grated lemon zest
tbsp.
fresh lemon juice
tsp.
kosher salt, divided
tsp.
extra-virgin olive oil, plus more for drizzling
(4- to 6-oz.) skin-on Arctic char fillets, patted dry
tbsp.
vegetable oil, divided
Flaky sea salt (optional) and lemon wedges, for serving
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- In a medium bowl, stir parsley, pistachios, garlic, lemon zest and juice, and 1/4 tsp. salt. Stir in olive oil; set aside.
- Season fish on both sides with remaining 1/2 tsp. salt. In a large skillet over medium-high heat, heat 1 1/2 tsp. vegetable oil until very hot and shimmering. Swirl skillet to coat with oil. Carefully arrange 2 fish fillets skin side down in skillet and cook, undisturbed, until edges of skin are golden brown, 3 to 4 minutes. Flip and continue to cook until fish is just cooked through and underside is golden, 1 to 2 minutes. Transfer to a platter skin side up. Repeat with remaining vegetable oil and fish.
- Top fish with pistachio gremolata if serving right away; otherwise, serve on the side. Drizzle with olive oil and sprinkle with sea salt, if using. Serve with lemon wedges alongside.
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PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS
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