Brads Spoon Sauce Recipes

BRAD'S SPOON SAUCE

Brad's Spoon Sauce image

This all-purpose condiment is an ideal finisher for anything you might care to grill. Make it ahead and have it ready to spoon over grilled meats, fish, and vegetables.

Provided by Brad Leone

Yield Makes about 1¾ cups

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.

GRILLED FLATFISH WITH PISTACHIO-HERB SAUCE

Grilled Flatfish With Pistachio-Herb Sauce image

Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.

Provided by Brad Leone

Categories Bon Appétit Dinner Grill/Barbecue Grill Seafood Fish Pistachio Herb Parsley Mint Prune Dairy Free Wheat/Gluten-Free Peanut Free Pescatarian Soy Free Summer Sauce

Yield 2-4 servings

Number Of Ingredients 16

Ingredients

Sauce:
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

Steps:

Sauce:
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.
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:
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. 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. The skin should release easily from the grate when the fish is ready to turn. If it's sticking, keep cooking.
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.
Transfer fish to a platter and spoon sauce over.

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