Arctic char with citrus tomato vinaigrette

Packed with flavor and always sustainable, try this pan fried Arctic char recipe brought to us by Chef Steve Phelps for your next ocean friendly dinner.

Recipe by Steven Phelps
(Serves 4)

Ingredients

Vinaigrette:

• ¼ cup red wine vinegar
• 1 tablespoons sugar 
• 1 tablespoons lemon zest 
• 1 tablespoons lemon juice 
• 1 tablespoons chopped Italian parsley 
• 1 teaspoon fresh thyme 
• ¾ cup olive oil 
• Salt to taste 

Arctic char:

• 4 (6-7 ounces) Arctic char fillets (boned and skinned) 
• ¼ teaspoon kosher salt 
• 1 tablespoons crushed black pepper 
• ¼ cup fresh dill, roughly chopped 
• 1 tablespoons butter 
• 3 tablespoons olive oil 
• 1 cup diced tomatoes or halved baby tomatoes

Preparation

1. Prepare the vinaigrette by heating red wine vinegar and sugar until dissolved. Remove from heat and allow to cool.
2. Once cool, stir in lemon zest, juice, and fresh herbs. 
3. Stir in the olive oil. Season to taste with salt. 
4. Cook the fish by seasoning filets with salt and pepper. Place chopped dill on a plate and press the seasoned side of the fish into the dill to coat. 
5. In a frying pan heat the butter and oil on medium until butter begins to foam. 
6. Carefully place filets in the pan and saute on each side for three minutes until somewhat crisp. 
7. Remove from the skillet. Serve with vinaigrette and diced tomatoes

Meet the chef

Steve Phelps

Chef Steve Phelps is the co-owner and executive chef of Indigenous Restaurant in Sarasota, a two time James Beard semi finalist, and a long time Seafood Watch ambassador. A constant educator of his guests, staff and the community, his mission is simple: responsible sourcing and respect for the planet. Find Steve on Instagram @chefstevephelps.