Arctic Char with Tomato-Corn Relish

August 18, 2011
1 Ratings
  • Serves two
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

What You'll Need
  • Pan-Seared Arctic Char
  • 1 tablespoon olive oil
  • 2 arctic char fillets, 6 oz. each
  • salt and pepper, to taste
  • 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. Pan-Seared Arctic Char
  2. Heat oil in a large skillet until very hot.
  3. Generously season both sides of the fish with salt and pepper.
  4. Place fish in the pan, skin side down, and cook for 4-5 minutes, or until skin is extremely crispy.
  5. Turn the fish over and cook for 1 more minute, or until almost cooked through.
  6. Serve with tomato-corn relish.
  1. Cherry Tomato & Corn Relish
  2. Heat olive oil in a large saute pan. Add the onion and cook until translucent, about 5-7 minutes.
  3. Add in the corn kernels, cherry tomatoes and garlic. Season with salt and pepper.
  4. Cook until vegetables are just tender, about 4 minutes, and stir in the parsley.
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