Arctic Char with Tomato-Corn Relish

By Kitchen Sink Diaries
August 18, 2011
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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 DiariesKitchen Sink Diaries

Food52 Review: 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. - sticksnsconessticksnscones

Serves: two

Pan-Seared Arctic Char

  • 1 tablespoon olive oil
  • 2 arctic char fillets, 6 oz. each
  • salt and pepper, to taste
  1. Heat oil in a large skillet until very hot.
  2. Generously season both sides of the fish with salt and pepper.
  3. Place fish in the pan, skin side down, and cook for 4-5 minutes, or until skin is extremely crispy.
  4. Turn the fish over and cook for 1 more minute, or until almost cooked through.
  5. Serve with tomato-corn relish.

Cherry Tomato & Corn Relish

  • 1 pint cherry tomatoes, halved
  • 2 ears of corn, kernels removed
  • 1/2 red onion, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, minced
  • 1 clove of garlic, minced
  • salt and pepper, to taste
  1. Heat olive oil in a large saute pan. Add the onion and cook until translucent, about 5-7 minutes.
  2. Add in the corn kernels, cherry tomatoes and garlic. Season with salt and pepper.
  3. Cook until vegetables are just tender, about 4 minutes, and stir in the parsley.

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