Broiled Arctic Char With Basil Sauce And Tomato Recipes

BROILED ARCTIC CHAR WITH BASIL SAUCE AND TOMATO

Steps:

• Blanch basil in a 1-quart saucepan of boiling water 15 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Squeeze excess liquid from basil and purée in a blender with garlic, salt, and 3 tablespoons oil.
• Preheat broiler. Line rack of a small broiler pan with foil, then oil foil.
• Stir together brown sugar and vinegar until sugar is dissolved, then overlap tomato slices on a large plate and drizzle with vinegar mixture. Season with salt.
• Put fish, skin side down, on pan, then season with salt and pepper and drizzle with remaining 1/2 tablespoon oil. Broil fish about 3 inches from heat (without turning) until just cooked through, 6 to 8 minutes.
• Put fish on top of tomatoes and spoon basil sauce on top. Serve with lemon.

WHOLE ROASTED ARCTIC CHAR WITH FENNEL AND PISTOU

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the fish well inside and out and pat dry with paper towels. Lay the big-boy out on a large rimmed sheet pan; cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone. Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin. Stuff the mixed herbs and fennel inside the body of the fish. Tuck a lemon slice and bay leaf inside each of the slats. Rub a decent amount of olive oil on all parts of the fish. Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky. Transfer to a serving platter and garnish with fennel fronds. Serve with Pistou sauce.
• Combine all ingredients in a food processor and process until the garlic is finely chopped. Serve at room temperature with grilled or roasted fish.
• Yield: 1 cup