This Arctic trout with pistachio gremolate is the type of recipe that immediately becomes the favorite of the house. That is because it is easy but elegant (also known as dinner), it is prepared in half an hour and teaches the basis of good cooking techniques. (For example, how to cook fish with skin so that it is crispy, not soaked, and how to create an easy herbal gremolate to cover proteins such as fish, chicken and steak). Serve fish with any number of garrisons. The potatoes are a great choice since they will not compete with the tasty Gremolata. Can we suggest potatoes with garlic butter or roasted red potatoes?
What is the Gremolata?
Gremolata is an Italian seasoning that traditionally combines chopped fresh herbs, garlic and lemon zest. Here, the pistachios add a subtle flavor that combines well with fish. Use the same method with other herbs and nuts to serve with anything, from roasted chicken to grilled steak.
This is how the pistachios are tuned:
Hot a large pan over medium heat. Cook the pistachios, stirring frequently, until they are fragrant and roasted, 6 to 8 minutes. Transfer to a work surface and let it cool completely, 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
Directions
- 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.
