Alaska Pollock with Pistachio-Parsley Sauce

You'll want to put this sauce on EVERYTHING.
Publish date:
alaska pollock with pistachio-parsley sauce

Recipe by Barton Seaver

Start to Finish: 20 minutes

Servings: 4


  • 1/2 cup shelled pistachios, toasted

  • 1 cup fresh flat-leaf parsley leaves

  • 1 1/2 tsp. lemon zest

  • 1 clove garlic, grated

  • 2/3 cup plus 1 tbsp. EVOO

  • Pinch of crushed red pepper

  • 4 skin-on Alaska pollock, hake, or cod fillets (5 to 6 oz. each)


In food processor, pulse first 4 ingredients until coarsely ground. Transfer to bowl. Mix in 2/3 cup oil and crushed red pepper; season sauce. Drizzle fish with remaining 1 tbsp. oil; season. Grill, skin-side down, over medium-high heat, until skin is crisp, about 5 minutes. Turn and cook until opaque in center, 1 to 5 minutes more. Top with sauce.