Marinated Arctic Char with Salsa Verde (Anne Burrell) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon extra-virgin olive oil, plus more for cooking |
pinch crushed red pepper |
2 sprigs fresh thyme, leaves coarsely chopped |
1 clove garlic, smashed |
1/2 lemon, zested |
4 skin-on fillets arctic char |
kosher salt |
salsa verde, for serving, recipe follows |
1/3 cup white vinegar |
1/4 cup extra-virgin olive oil |
3 tablespoons toasted pine nuts |
2 tablespoons chopped dill |
2 pinches crushed red pepper |
pinch kosher salt |
1 clove garlic, crushed and minced |
1 bunch parsley, leaves chopped |
1 zucchini, green skin parts only, small dice |
1/4 medium red onion, finely diced |
Directions:
1. Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
2. Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more. Serve with the Salsa Verde.
3. Salsa Verde:
4. Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary. Serve at room temperature. Yield: 2 cups.
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