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 combines. Season to taste with additional salt and pepper.
Cook the fish
Heat the oil in a 12-inch nonstick skillet over medium-high neat until shimmering hot. Lightly season the fish with salt and pepper. Put the fish in the skillet flesh side down and cook, undistured, until golden, about 2 minutes. Flip and cook until barely opaque in the center about 1 to 2 minute (check center with knife) add more time if needed.
Transfer the fish skin side down to a serving plate, then sprinkle with the nut-herb topping and the pomegrate seeds. Drizzle 1/2 tsp of the pomegrante molasses over each, and serve.
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