“To be honest, fish can be fickle on the grill,” says Brad Leone. “I’m pretty good at it and still I screw it up sometimes.” To improve the odds, cut the fish into four easy-to-handle pieces—flipping each piece individually is a lot less stressful than dealing with the whole big fish. But leave the skin and bones intact: The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Recipe information
Yield
2–4 servings
Ingredients
Sauce
¼
10
1
2
1
¼
¼
2
¾
Fish and Assembly
1
Preparation
Sauce
Step 1
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.
Step 2
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.
Fish and Assembly
Step 3
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.
Step 4
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.
Step 5
Transfer fish to a platter and spoon sauce over.
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Reviews (2)
Back to TopSo easy to make and full of flavor. I used the left over sauce on grilled shrimp the next night and it was delicious. This is a keeper!!!
Betsy
Vero Beach,, Florida
1/17/2021