Broiled Arctic Char with Basil Sauce and Tomato Print Email


Prepared Basil Pesto, to taste
-or-
1/2 cup firmly packed fresh basil leaves
1/4 teaspoon minced garlic
1/8 teaspoon salt
3 1/2 tablespoons extra-virgin olive oil

1/4 teaspoon packed light brown sugar
1 teaspoon red-wine vinegar
1 small tomato, cut into 1/3-inch-thick slices
1 (6-oz) piece arctic char fillet
Accompaniment: fresh-cut lemon

Blanch basil in a 1-quart saucepan of boiling water 15 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Squeeze excess liquid from basil and purée in a blender with garlic, salt, and 3 tablespoons oil.

Preheat broiler. Line rack of a small broiler pan with foil, then oil foil.
Stir together brown sugar and vinegar until sugar is dissolved, then overlap tomato slices on a large plate and drizzle with vinegar mixture. Season with salt.

Put fish, skin side down, on pan, then season with salt and pepper and drizzle with remaining 1/2 tablespoon oil. Broil fish about 3 inches from heat (without turning) until just cooked through, 6 to 8 minutes.
Put fish on top of tomatoes and spoon basil sauce on top. Serve with lemon. - Adapted from Gourmet Magazine

    Tony
    Oyster Night!