Arctic Char with Fennel, Orange, Radish Salad

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Arctic Char with Fennel, Orange, Radish Salad

This light dish makes a perfect lunch or casual dinner. It's a breeze to put together, but you need an adjustable slicer such as a mandolin, or the Asian Benriner brand.

Arctic char is a relative of salmon, but it's much thinner (about 1/2" thick) and more delicate than salmon. Its skin is amazingly delicious when seared, so don't dare remove it. If you can't find char in your fish market, use any type of trout. Since some trout varieties will be thicker than char, you might have to cook trout longer. Use 8 minutes per inch of thickness as your guide and separate the flesh of the fish to check if it flakes (as soon as it flakes, it's done).

Serves 4


Ingredients	Directions
1 fennel bulb 10 medium radishes 1/2 cup cilantro leaves	Trim the fringes off the fennel bulb. Cut it in half and cut out the tough core at the bottom of the bulb. Slice fennel into very thin slices (thickness of potato chips) using an adjustable slicer. Slice radishes into very thin slices using the slicer. In a salad bowl, mix fennel, radishes, and cilantro.

2 oranges	Remove the sections from the oranges and add them to fennel. Squeeze 2 Tbsp of orange juice out of the orange membranes into a small bowl to use for the dressing.

1 tsp lemon juice 1/2 tsp soy sauce (optional) 3 Tbsp olive oil salt and pepper to taste	Dressing: In a small bowl, whisk together the reserved orange juice, lemon juice, and soy sauce. Pour in olive oil in a slow stream whisking constantly. Season with salt and pepper. Sprinkle the fennel salad liberally with salt and black pepper. Add just enough dressing to coat it (start with 2 Tbsp and add more if you need it). Mix well. Distribute the salad among four plates.

1 1/2 Lb arctic char fillets 1/2 tsp salt 1/8 tsp black pepper non-stick skillet 1 Tbsp olive oil	Cut arctic char fillets into 4 pieces and dry on paper towels. Season with salt and pepper on both the flesh side and the skin side. Set a large non-stick skillet over moderately high heat. When the skillet is hot, add the oil and swirl to distribute oil evenly. Place the fish skin side down into the skillet. Cook for 2-3 minutes or until the skin is nicely browned. Flip and cook for 30 seconds for medium (the fish will be flaky, but translucent). If you prefer it well done, cook for 1-2 minutes or until the fish flakes, but is just a little translucent in the center. It will continue to cook after it's off the heat and will be well done by the time you eat it. Note: It's important to use a non-stick skillet or the fish will stick. If you don't have a non-stick pan. Brush the fish with olive oil, and broil for 3-4 minutes skin side up. Put the fish skin side up on the salad and serve.