Pan Roasted Arctic Char

Name: Pan Roasted Arctic Char
Cook time: 35 min
Yield: 2 servings
Ingredients: Carrot; Red Curry Paste; Coconut Milk; Arctic Char; Avocado Oil; Lemon; Baby Radishes; Watermelon Radish; Black Radish; Red Chilis; Cilantro; Chives; Extra-Virgin Olive Oil; Kosher Salt; Black Pepper

Recipe by Chef Dwight Smith

Ingredients

Time

35m

Serves

Delight in the flavours of perfectly seared Arctic Char served over a luscious carrot coconut puree, and accompanied by a zesty radish salad for a refreshing touch. A harmonious blend of textures and tastes in every bite!

Dinner

Ingredients

1 med

Carrot

peeled and chopped

1 Tbsp

Red Curry Paste

1 can

Coconut Milk

5 oz

Arctic Char

2 Tbsp

Avocado Oil

Lemon

halved

1/2 bunch

Baby Radishes

julienned

Watermelon Radish

julienned

Black Radish

julienned

Red Chilis

sliced

1/4 bunch

Cilantro

chopped

1/2 bunch

Chives

chopped

1 Tbsp

Extra-Virgin Olive Oil

1/2 tsp

Kosher Salt

1/2 tsp

Black Pepper

Instructions

In a small pot, add carrot, coconut milk and Thai curry paste. Bring to a boil and allow to simmer for about 20 minutes or until carrots are tender. Let cool slightly before adding mix to a blender and blending until smooth.

Preheat a cast iron pan over medium heat. Pat the arctic char dry with a paper towel. Heat the avocado oil and sear the char skin side down. Flip fish over and turn off the heat. Squeeze some lemon over the fish skin and set aside.

Add julienned radishes to a medium sized bowl. Toss in chilis, and half of the cilantro and chives. Add juice of ½ a lemon, drizzle with olive oil and sprinkle with salt. Mix thoroughly to ensure all ingredients are fully incorporated.

On a large dinner plate or bowl add your carrot coconut puree to the bottom. Place your seared arctic char on top of the puree. Add your radish salad to the side of the plate and finish with remaining cilantro and wedge of lemon.