Fish Braai With Pistachio-Herb Sauce


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  • 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
  • Fish and assembly:
  • 1 (2–4-lb.) flatfish (such as sole, flounder, or turbot)
  • Extra-virgin olive oil
  • Kosher salt
  • Aleppo-style pepper



  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.

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:

  1. 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.
  2. 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.
  3. The skin should release easily from the grate when the fish is ready to turn. If it’s sticking, keep cooking.
  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.
  5. Transfer fish to a platter and spoon sauce over.

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