Arctic Char with Pistachio Gremolata

This Arctic char with pistachio gremolata is the kind of recipe that immediately becomes a house favorite. That's because it's easy yet elegant (AKA worthy of dinner parties), it comes together in a half an hour, and it teaches the foundations of good cooking techniques. (Like how to cook skin-on fish so it gets crispy, not soggy, and how to create an easy herb gremolata to top proteins like fish, chicken, and steak.) Serve the fish with any number of side dishes. Potatoes are a great pick since they won't compete with the flavorful gremolata. May we suggest garlic butter potatoes or roasted red potatoes?

What is gremolata?

Gremolata is an Italian condiment that traditionally combines chopped fresh herbs, garlic, and lemon zest. Here, the pistachios add a subtle flavor that pairs well with the fish. Use the same method with other herbs and nuts to serve with anything from roast chicken to grilled steak.

Here's how to toast pistachios:

Heat a large skillet over medium. Cook pistachios, stirring often, until fragrant and toasted, 6 to 8 minutes. Transfer to a work surface and let cool completely, 5 to 10 minutes. 

Tips for getting crispy skin on the fish:

Patting the fillets dry before seasoning will ensure crispy skin and the sought-after golden sear on the flesh side. Carefully place the fillets in the skillet away from you to avoid spattering the hot oil.

What's the difference between Arctic char and salmon?

Though Arctic char looks like salmon, it's actually more similar to trout in flavor and cooking preparation. (Arctic char belongs to both the salmon and trout families.) Either salmon or trout would work as substitutes for char if you can't find it. No matter what you end up using, choose a sustainably sourced piece of fish.