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
INGREDIENTS ARTIC CHAR FILLETS
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!