Arctic Char with Pistachio Gremolata
This recipe for Arctic char with pistachio gremolata has all the makings of an instant household favorite. Its effortless yet elegant nature makes it perfect for dinner parties, as it comes together in just half an hour while teaching essential cooking techniques. You'll learn how to achieve crispy, not soggy, skin-on fish and how to create a quick and flavorful herb gremolata that complements various proteins like fish, chicken, and steak. When serving the fish, consider pairing it with side dishes like garlic butter potatoes or roasted red potatoes, which won't overpower the delicious flavors of the gremolata.Now, what exactly is gremolata? Gremolata is a traditional Italian condiment that typically consists of finely chopped fresh herbs, garlic, and lemon zest. In this recipe, the addition of pistachios lends a subtle flavor that beautifully complements the fish. You can use the same technique with other herbs and nuts to create gremolata variations to accompany dishes ranging from roast chicken to grilled steak.Toasting the pistachios is a simple process:When it comes to achieving crispy skin on the fish, ensure you pat the fillets dry before seasoning them. This step guarantees that the skin becomes crispy and achieves a desired golden sear on the flesh side. To avoid hot oil spattering, carefully place the fillets in the skillet away from you.While Arctic char may resemble salmon, it actually shares more similarities with trout in terms of flavor and cooking preparation. Arctic char belongs to both the salmon and trout families. If you're unable to find Arctic char, either salmon or trout can serve as suitable substitutes. Regardless of the fish you choose, opt for sustainably sourced options for a mindful choice.Heat a large skillet over medium heat.Cook the pistachios, stirring often, until they become fragrant and toasted, which should take around 6 to 8 minutes.Transfer the toasted pistachios to a work surface and let them cool completely for about 5 to 10 minutes.
Ingredients
- 1 1/2 c. fresh flat-leaf parsley leaves with tender stems, chopped
- 1/2 c. shelled, unroasted pistachios, toasted, cooled, and finely chopped
- 1 small clove garlic, finely chopped
- 1 tsp. finely grated lemon zest
- 1 tbsp. fresh lemon juice
- 3/4 tsp. kosher salt, divided
- 2 tsp. extra-virgin olive oil, plus more for drizzling
- 4 (4- to 6-oz.) skin-on Arctic char fillets, patted dry
- 1 tbsp. vegetable oil, divided
- Flaky sea salt (optional) and lemon wedges, for serving
Instructions
- 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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