Pistachio-Crusted Arctic Char

• 1 cup shelled pistachios (not dyed red; 4 ounces)
• 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 pieces arctic char fillet (1 to 1 1/4 inches thick) with skin (6 ounces each)
• 1/2 tablespoon vegetable oil

1. Coarsely chop pistachios in a food processor, then add basil, shallot, salt, pepper, and 6 tablespoons butter and puree until mixture forms a paste.
2. Preheat oven to 400F.
3. Remove any bones from fish with tweezers and pat fish dry.
4. 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.
5. Transfer fillets as browned, skin sides down, to a lightly oiled shallow baking pan (1 inch deep).
6. Divide pistachio paste among fillet pieces and spread evenly in a 1/8-inch-thick layer over top of each.
7. Bake fillets in middle of oven until just cooked through, 9 to 11 minutes.

pistachios, basil, shallot, salt, black pepper, unsalted butter, char fillet, vegetable oil

Taken from www.epicurious.com/recipes/food/views/pistachio-crusted-arctic-char-108344 (may not work)