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
Continue After Advertisement
Ingredients
- 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
Directions
- Pan-Seared Arctic Char
-
Heat oil in a large skillet until very hot.
-
Generously season both sides of the fish with salt and pepper.
-
Place fish in the pan, skin side down, and cook for 4-5 minutes, or until skin is extremely crispy.
-
Turn the fish over and cook for 1 more minute, or until almost cooked through.
-
Serve with tomato-corn relish.
- Cherry Tomato & Corn Relish
-
Heat olive oil in a large saute pan. Add the onion and cook until translucent, about 5-7 minutes.
-
Add in the corn kernels, cherry tomatoes and garlic. Season with salt and pepper.
-
Cook until vegetables are just tender, about 4 minutes, and stir in the parsley.
See what other Food52ers are saying.