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Arctic Char with Tahini Sauce, Nuts, and Herbs

By Pete Evans From Moveable Feast Season 68, Ep.127
Scott Phillips

Servings: 4

A trio of toppings—a lemony sesame seed sauce, a chunky nut-and-herb “pesto,” and sweet-tart pomegranate—boost the flavor and appearance of simple seared Arctic char, a fish from the same family as trout and salmon. You can chop the nuts and herbs in a food processor to save time, but process them separately so that the herbs won’t get bruised and mushy. I like serving this dish with a roasted carrot salad.


For the tahini sauce

  • 6 Tbs. tahini (sesame seed paste)
  • 4 tsp. fresh lemon juice
  • 1 small clove garlic, crushed
  • 1/2 tsp. ground cumin
  • Kosher salt

For the nut-herb topping

  • 1/4 cup toasted, finely chopped almonds
  • 1/4 cup toasted, finely chopped walnuts
  • 1/4 cup finely chopped fresh cilantro
  • 3 Tbs. finely chopped red onion
  • 2-1/2 Tbs. extra-virgin olive oil
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 2 Tbs. finely chopped fresh mint
  • 1/8 tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper

For the fish

  • 1 Tbs. virgin coconut oil
  • 4 6-oz. skin-on Arctic char fillets
  • Kosher salt and freshly ground black pepper

To serve

  • 1/4 cup pomegranate seeds
  • 2 tsp. pomegranate molasses

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 0
  • Sodium (mg): 520
  • Carbohydrates (g): 13
  • Fiber (g): 3
  • Protein (g): 44


Make the tahini sauce

  • Process the tahini, lemon juice, garlic, cumin, 1/4 tsp. salt, and 5 Tbs. water in a food processor until smooth, about 1 minute.

Make the nut-herb topping

  • In a medium bowl, gently toss the almonds, walnuts, cilantro, onion, olive oil, parsley, mint, and pepper flakes with 1/4 tsp. salt and 1/8 tsp. pepper until well combined. Season to taste with additional salt and pepper, if necessary.

Cook the fish

  • Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Lightly season the fish with salt and pepper. Put the fish in the skillet flesh side down and cook, undisturbed, until golden, about 2 minutes. Flip and cook until barely opaque in the center (use a paring knife to check), about 1 minute more.
  • Transfer the fish skin side down to a serving plate. Spread the tahini sauce over the top of the fillets, then sprinkle with the nut-herb topping and the pomegranate seeds. Drizzle 1/2 tsp. of the pomegranate molasses over each, and serve.


Rate or Review


  • Aronwood | 11/14/2017

    Definitely serve with the roasted carrot salad. A good meal for entertaining. A bit of work at the beginning but it can be put together really fast.

  • ceilidhsmith | 03/30/2015

    I really enjoyed this. I couldn't find any arctic char (apparently it's hard to get around my areaI checked 3 different stores!), so I used atlantic salmon instead. It was great. Very filling. I served with steamed cardamom carrots. Delicious. I'll definitely be making again!

  • user-2991808 | 03/02/2014

    I was amazed by the results. Dressing the fish with nuts and fruits and herbs with color is fantastic.The flavors and textures were so vibrant.

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