Grilled Flatfish With Pistachio-Herb Sauce

Name: Grilled Flatfish With Pistachio-Herb Sauce
Yield: 2–4 servings
Ingredients: ¼ cup raw pistachios; 10 prunes, pits removed, coarsely chopped; 1 garlic clove, finely grated; 2 cups finely chopped parsley; 1 cup finely chopped mint; ¼ cup finely chopped tarragon; ¼ cup kimchi or sauerkraut brine; 2 Tbsp. Champagne vinegar or white wine vinegar; Kosher salt; ¾ cup extra-virgin olive oil; 1 (2–4-lb.) flatfish (such as sole, flounder, or turbot); Extra-virgin olive oil; Kosher salt; Aleppo-style pepper

By Brad Leone

July 31, 2020

whole grilled flounder cut into pieces with herby green sauce

Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews

Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.

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Recipe notes

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