Name: Arctic Char with Pistachio Gremolata
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

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Ingredients for - Arctic Char with Pistachio Gremolata

1. 1 1/2 c. fresh flat-leaf parsley leaves with tender stems, chopped -

2. 1/2 c. shelled, unroasted pistachios, toasted, cooled, and finely chopped -

3. 1 small clove garlic, finely chopped -

4. 1 tsp. finely grated lemon zest -

5. 1 tbsp. fresh lemon juice -

6. 3/4 tsp. kosher salt, divided -

7. 2 tsp. extra-virgin olive oil, plus more for drizzling -

8. 4 (4- to 6-oz.) skin-on Arctic char fillets, patted dry -

9. 1 tbsp. vegetable oil, divided -

10. Flaky sea salt (optional) and lemon wedges, for serving -

How to cook deliciously - Arctic Char with Pistachio Gremolata

1. Stage

In a medium bowl, stir parsley, pistachios, garlic, lemon zest and juice, and 1/4 tsp. salt. Stir in olive oil; set aside.

2. Stage

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.

3. Stage

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.