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Pan Seared Artic Char

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    Source: www.bookbindersfoods.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. Ingredients :

    2. For the Tomatillo Salsa

    3. 4 oz. Tomatillo (diced)

    4. 2 oz. Pineapple Juice

    5. 1 oz. White Vinegar

    6. 1/2 oz. Minced Garlic

    7. 1 Red Bell Pepper

    8. 3 oz. Mango (peeled, cored, and diced)

    9. 1 Tablespoon Cilantro (chopped)

    10. 1 Teaspoon Ground Cumin

    11. 1 oz. Lime Juice

    12. 1 oz. Red Onion (diced)

    13. 1/2 oz. Red Habenero Peppers (scotch bonnet)

    14. Fresh Sprig of Dill

    15. Coriander Seeds

    16. For the Fish

    17. 2 6 oz. Artic Char Fillets

    18. 2 oz. 10% Blended Oil

    19. Salt and Pepper to Taste

    20. Corn Meal to Coat

    21. 2 oz. Bookbinder's Clam Juice

    22. 2 oz. Dry White Table Wine

    23. For the Macadamia Nut Pesto

    24. 4 oz. Basil

    25. 1 oz. Garlic Cloves (peeled)

    26. 3 oz. Toasted Macadamia Nuts

    27. 1/4 Teaspoon Coarse Salt

    28. 2 oz. Parmesan Cheese

    29. 1 Cup Virgin Olive Oil

    Instructions Jump to Ingredients ↑

    1. Directions :

    2. Method:

    3. Add all of the ingredients of the salsa together in a stainless steel bowl. Let set overnight in the refrigerator to marry the flavors. Wash the basil leaves and make sure they are well dried (keeping the leaves dry will help keep their bold flavor). Place all of the Pesto ingredients into a blender and blend until all ingredients are pureed and emulsified. If needed, add small amounts of clam juice or water to adjust consistency. The pesto should be the consistency of a slightly thickened sauce. Set aside. In a sauté pan, heat the oil until hot, but not smoking. Season both sides of fish with salt, pepper, and lightly coat with cracker meal. Sear all sides of the fish until golden brown, drain excess oil, add the wine and clam juice and simmer for five minutes.

    4. To Plate:

    5. Place fish on presentation dish and drizzle one side of fish with pesto and the other side with the salsa. Garnish with fresh dill and toasted coriander seeds.

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