Author Notes
I was inspired to make this after seeing something similar on the menu at AOC, a great wine bar and small plates restaurant in L.A. I actually didn't order it there, but I liked the idea of the dish, and I love to create a quick fish and fresh veggie dish during the summer. The best part of this whole thing is the tomato-corn relish, which is just lightly cooked and full of sweetness. It would also be great served on many different proteins or spooned on top of hot pasta. - Kitchen Sink Diaries —Kitchen Sink Diaries
Test Kitchen Notes
My requirements for an ideal summer meal: One that can be put on the table quickly, using ingredients that I just plucked from the garden or picked up from a local farm stand, and of course it must be delicious. This dish satisfies all the requirements and tastes like ‘summer on a plate.’ Bravo and thanks for such a great go-to recipe for the summer months when corn and tomatoes are at their peak. - sticksnscones —sticksnscones
Ingredients
- Pan-Seared Arctic Char
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1 tablespoon
olive oil
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2
arctic char fillets, 6 oz. each
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salt and pepper, to taste
- Cherry Tomato & Corn Relish
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1 pint
cherry tomatoes, halved
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2
ears of corn, kernels removed
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1/2
red onion, minced
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1 tablespoon
olive oil
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1 tablespoon
fresh parsley, minced
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1
clove of garlic, minced
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salt and pepper, to taste
Directions
- Pan-Seared Arctic Char
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Heat oil in a large skillet until very hot.
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Generously season both sides of the fish with salt and pepper.
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Place fish in the pan, skin side down, and cook for 4-5 minutes, or until skin is extremely crispy.
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Turn the fish over and cook for 1 more minute, or until almost cooked through.
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Serve with tomato-corn relish.
- Cherry Tomato & Corn Relish
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Heat olive oil in a large saute pan. Add the onion and cook until translucent, about 5-7 minutes.
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Add in the corn kernels, cherry tomatoes and garlic. Season with salt and pepper.
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Cook until vegetables are just tender, about 4 minutes, and stir in the parsley.
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