Arctic Char with Pistachio Gremolata Recipe
A vibrant and flavorful dish featuring pan-seared Arctic char fillets topped with a crunchy and aromatic pistachio gremolata made from fresh parsley, toasted pistachios, garlic, and lemon. This recipe combines the rich, buttery texture of Arctic char with the bright, nutty, and zesty gremolata to create a balanced, elegant meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Pistachio Gremolata
- 1 1/2 cups fresh flat-leaf parsley leaves with tender stems, chopped
- 1/2 cup shelled, unroasted pistachios, toasted, cooled, and finely chopped
- 1 small clove garlic, finely chopped
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher salt, divided
- 2 teaspoons extra-virgin olive oil, plus more for drizzling
Arctic Char
- 4 (4- to 6-ounce) skin-on Arctic char fillets, patted dry
- 1 tablespoon vegetable oil, divided
- Flaky sea salt (optional), for sprinkling
- Lemon wedges, for serving
Instructions
- Prepare the Pistachio Gremolata: In a medium bowl, combine the chopped parsley, toasted and chopped pistachios, finely chopped garlic, lemon zest, and lemon juice. Add 1/4 teaspoon of kosher salt and stir well. Slowly stir in 2 teaspoons of extra-virgin olive oil until the mixture is evenly combined. Set the gremolata aside to allow the flavors to meld.
- Season the Arctic Char Fillets: Lightly season both sides of the Arctic char fillets with the remaining 1/2 teaspoon of kosher salt. Ensure the fillets are patted dry to achieve a good sear.
- Sear the Fish: Heat 1 1/2 teaspoons of vegetable oil in a large skillet over medium-high heat until it is very hot and shimmering. Swirl the skillet to coat the bottom evenly with oil. Carefully place two fish fillets skin-side down in the skillet. Cook without moving for 3 to 4 minutes until the edges of the skin turn golden brown and crisp.
- Flip and Finish Cooking: Gently flip the fillets and cook for an additional 1 to 2 minutes until the fish is just cooked through and the underside is golden. This ensures a tender, moist interior with a crisp skin.
- Repeat for Remaining Fillets: Transfer the cooked fillets skin side up to a platter. Add the remaining 1/2 tablespoon of vegetable oil to the skillet and repeat the searing process with the last two fillets.
- Serve: Top each fillet with a generous spoonful of pistachio gremolata if serving immediately. Alternatively, serve the gremolata on the side. Drizzle with extra virgin olive oil and sprinkle with flaky sea salt if desired. Accompany with fresh lemon wedges for squeezing over the fish.
Notes
- To toast pistachios, place them in a dry skillet over medium heat and stir frequently until fragrant and slightly browned, about 3-5 minutes. Let cool before chopping.
- Ensure the Arctic char fillets are very dry before searing to achieve a crispy skin.
- Do not move the fish while searing skin-side down to allow a crispy crust to form.
- If pistachio gremolata is not served immediately, keep it in the refrigerator and add to the fish just before serving to maintain freshness.
- Flaky sea salt adds a nice texture contrast but is optional depending on dietary preferences.
Keywords: Arctic char recipe, pistachio gremolata, pan-seared fish, healthy seafood, quick dinner, lemon garlic fish
