Grilled Flatfish With Pistachio-Herb Sauce

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This grilled flatfish with pistachio-herb sauce is a sophisticated yet simple way to enjoy fresh seafood. Whether you choose sole, flounder, or turbot, the delicate white flesh is perfectly complemented by a vibrant, chunky salsa-style sauce. A clever combination of chopped prunes and pistachios provides a unique balance of sweetness and crunch, while fermentation liquid from kimchi or sauerkraut adds a hidden depth of acidity that elevates the entire dish.

As a naturally dairy-free main course, this recipe is ideal for light summer dining or a healthy weekend dinner. The fish is grilled in steaks to ensure the succulent flesh stays moist while the skin becomes beautifully crisp. Serve it simply with some steamed new potatoes or a crisp green salad to let the aromatic herbs and zesty vinegar dressing really shine.

Ingredients for Grilled Flatfish With Pistachio-Herb Sauce

30g raw pistachios
10 prunes, pits removed, coarsely chopped
1 dente de alho, finamente ralado
2 xícaras de salsa finamente picada
1 cup finely chopped mint
1/4 cup finely chopped tarragon
60ml kimchi or sauerkraut brine
2 colheres de sopa de vinagre de Champagne ou vinagre de vinho branco
Sal kosher
180ml de azeite de oliva extra-virgem
1 (2–4-lb.) flatfish (such as sole, flounder, or turbot)
Azeite de oliva extra-virgem
Sal kosher
Aleppo-style pepper

How to make Grilled Flatfish With Pistachio-Herb Sauce

Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.

Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.

Prepare a grill for medium heat. Using a chef’s knife, cleaver, or serrated knife, cut fish crosswise into 2"–4"-wide planks (the larger the fish, the wider the planks); halve planks if fish is large. Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper. Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes. The skin should release easily from the grate when the fish is ready to turn. If it’s sticking, keep cooking.

Using a large fish spatula, turn fish over and grill until cooked through (fish is done when a paring knife easily pierces the flesh along the side), about 2 minutes.

Transfer fish to a platter and spoon sauce over.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.