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Seared Artic Char With Romesco Sauce

Have you tried Artic char before?

Artic char is a cold water fish, from the Salmonidae family, native to the alpine lake water or Artic coastal waters. The fillets look very similar to salmon, but has a softer texture, very buttery and mild flavor. Packed with healthy fats and omegas-3's.

Once I tried this fish, it became a favorite at home.

I typically like to seared in a cast iron pan to get that great crunchy skin, just simply seasoned with salt and pepper.

For this recipe I made a romesco sauce, inspired by Mozza Cookbook. This is the perfect topping for this dish. It is creamy, nutty and the right tanginess to add a layer of flavor to this fish. It is the perfect topping!

In order to keep it simple I tweak the recipe a little. I used a jar of roasted red peppers instead of fresh roast one, and used only almonds since I didn't have hazelnuts. I guarantee it was still delicious!

So let's get cooking with @dishplay_it

Look at this delicious, nutty and creamy romesco sauce. You may add to your favorite fish or chicken. Simply flavorful.


  • Yield 4 Servings

  • Prep time: 15 Minutes | Cook time: 15 Minutes | Total time: 30 Minutes


  • 1 lb of Artic Char fillets

  • 1 tsp of salt

  • 1 tsp of pepper

  • Extra Virgin Olive oil


  • 1 jar of roasted red peppers

  • 2 TBSP of red wine vinegar

  • 2 1/2 TBSP of Extra Virgin Olive oil

  • 1/4 cup of roasted almonds

  • 1 slice of crusty bread or 3 slices of baguette

  • 1 tsp of salt

  • 2 small garlic cloves ( minced or chopped)

  • 1/2 tsp of cayenne pepper

INSTRUCTIONS First, cut the 3 slices of baguette or 1 slice of bread and cut into pieces. Then in a hot pan add olive oil and toast them lightly.In a food processor, add the toasted almonds and pulse a few times until they are finely chopped. Then add the roasted red peppers, bread, olive oil, red wine vinegar, salt & pepper, cayenne pepper and minced garlic cloves. Blend until a a smooth consistency.Then set asideIn a hot cast iron pan, add 2 TBSP of olive oil. Season each side of the fish with salt and pepper. Then, seared skin down each piece of the fish for about 4 minutes. Then flip to the other side and cook for about 2 minutes. Remove from the pan and is ready to plate. In a dish or plater, place the pieces of fish then then add one spoonful of the romesco sauce on top with a sprinkle of fresh parsley for garnish. And this is how you Dishplay_it Let's enjoy!

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