Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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.

Ingredients

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

Preparation

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.
(2 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Season 7 Sponsors

Reviews

Rate or Review

Reviews (5 reviews)

  • Loriltx | 09/16/2019

    Oh, I used halibut as the Arctic Char didn’t look all that appetizing.

  • Loriltx | 09/16/2019

    Excellent! Everything can be done in advance except for the cooking of the fish. I made the Tahini and the nut salad early in the morning as well as making the pomegranate molasses—I don’t use enough of it to justify buying a bottle, and it is just so easy to make. I then just cooked the fish at dinner time. This definitely goes into my company worthy category.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options