Seared Arctic Char With Kumquat Compote Recipes

PAN SEARED ARCTIC CHAR AND CULTIVATED MUSSELS IN A SMOKED TOMATO AND GREEN GARLIC BROTH WITH POSOLE

Steps:

• Green Garlic Butter: Place butter, garlic and cilantro in a food processor and process until smooth. Season with salt and pepper.
• Pan Seared Char: Heat olive oil in a large saute over high heat until almost smoking. Season char with salt and pepper and sear, skin side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 3 to 4 minutes or until just cooked through.
• Grilled Tomato Broth: Preheat grill pan or grill. Slice tomatoes in half vertically, brush with oil, season with salt and pepper, grill until soft, and coarsely chop. Bring fish stock to a simmer, add the tomatoes and cook for 10 minutes. Place the mixture in a food processor and process until smooth. Put the mixture into a clean saucepan and bring to a boil. Add the mussels and cook until all the mussels have opened, discarding any that do not. Remove the mussels to a bowl. Whisk a few tablespoons of the butter into the tomato broth and season with salt and pepper. Add the mussels back to the broth. Stir in posole.
• Assembly: Place 1 char fillet in the center of each shallow bowl. Ladle sauce over and around the fish. Divide the mussels among the bowls and sprinkle with chopped cilantro. Serve with crusty bread, such as a baguette.

PICKLED ARCTIC CHAR WITH HORSERADISH CREAM AND LEMON-MARINATED CUCUMBER

Steps:

• Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed
• To make the Arctic Char: Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
• To make the Lemon-Marinated Cucumber Salad: Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
• To make the Horseradish Cream: In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
• To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

ARCTIC CHAR WITH TANGERINE-HABANERO GLAZE AND MEYER LEMON COUSCOUS BROTH

Steps:

• Preheat oven to 400 degrees F.
• Brush fillets on both sides with oil and season with salt and pepper. Heat a large, oven-safe nonstick saute pan over high heat, add the fish, and cook until golden brown, about 2 minutes. Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 minutes or until just cooked through. Brush with more of the glaze and remove from the heat.
• Ladle some of the broth into large shallow bowls, place fish in the middle, glazed side up, and sprinkle some of the couscous around the fish. Serve immediately.
• Place tangerine juice in a medium saucepan and cook over high heat, until reduced to 3/4 cup, stirring occasionally. While the tangerine juice is reducing, combine vinegar and sugar in a small saucepan and cook until reduced by half. Add the reduced tangerine juice and habanero to the reduced vinegar mixture and stir to combine. Puree in a blender until smooth and season with salt. Transfer to a bowl and let cool to room temperature before using.
• Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the clam broth and cook for 15 minutes. Strain the mixture and return to the saucepan, stir in the lemon juice and bring to a simmer. Whisk in the butter, if using, and the torn parsley or cilantro. Season with salt and pepper, to taste. Keep warm.
• Bring water and salt to a boil in a saucepan. Stir in the couscous, cover the pot, remove from the heat, and let sit 5 minutes or until the water is absorbed and couscous is tender. Remove the lid of the pot, fluff the couscous with a fork and stir in the zest. Keep warm.

MARINATED ARCTIC CHAR WITH SALSA VERDE

Steps:

• Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
• Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more. Serve with the Salsa Verde.
• Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary. Serve at room temperature.