PISTACHIO-CRUSTED ARCTIC CHAR

Serves 6

• 1 cup (4 oz.) shelled pistachios (not dyed red)

• 1/2 cup packed fresh basil leaves

• 2 tablespoons minced shallot

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 6 1/2 tablespoons unsalted butter, softened

• 6 6-oz. arctic char fillets (1 to 1 1/4 inches
  thick) with skin

• 1/2 tablespoon vegetable oil

Coarsely chop pistachios in a food processor. Add
basil, shallot, salt, pepper, and 6 tablespoons
butter and purée until mixture forms a paste.
Preheat oven to 400°F. Remove any bones from fish
with tweezers and pat fish dry.
Heat oil and remaining 1/2 tablespoon butter in a
12-inch nonstick skillet over moderately high heat
until foam subsides, then brown skin sides of
fillets in 2 batches, 3 to 4 minutes per batch.
Transfer fillets as browned, skin sides down, to a
lightly oiled shallow baking pan (1 inch deep).
Divide pistachio paste among fillet pieces and
spread evenly in a 1/8-inch-thick layer over top of
each.
Bake fillets in middle of oven until just cooked
through, 9-11 minutes.

Note:
Pistachio paste can be made 4 hours ahead and
chilled, covered. Bring to room temperature before
spreading.

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