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Serves/Makes: 4

Ingredients:

• 4 Arctic char fillets (about 6 ounces each)
• 2 garlic cloves
• 1 pint cherry tomatoes, yellow and red
• 1 sprig fresh mint
• 1 teaspoon butter
• 1/4 cup dry white wine
• 2 cups fish stock
• Eggplant Puree (see below)

How to cook:

• Score the char skin. Sear char on non-stick pan with olive oil at medium heat, skin side down. Allow to cook 3/4 of the way, then remove from pan and keep warm.
• Add garlic and cherry tomatoes. When garlic begins to turn golden, add white wine. Once the alcohol evaporates, add fish stock. Simmer for 5 minutes, add mint and butter. Simmer until creamy.
• To serve: Place eggplant mixture in the center of the plate, fillets on top, and surround the plate with remaining sauce from pan.

Eggplant Puree Ingredients:

• 3 large eggplants
• 1 garlic
• 1/2 jar sesame tahini
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground coriander
• 1/2 cup of lemon juice
• Salt to taste

Eggplant Puree Preparation:

• Preheat oven to 400°F.
• Place eggplant and garlic in a deep baking dish, drizzle with olive oil, and bake for approximately 45 minutes, or until soft.
• Allow the eggplant to cool. Peel away the skin of the eggplant, and place the pulp (removing as many seeds as possible) in a food processor with the garlic (squeeze the roasted garlic out), lemon juice, cayenne pepper, coriander, tahini, and season with salt.
• Process until smooth.

This recipe for Pan Fried Arctic Char with Eggplant Puree serves/makes: 4

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Main Ingredient: Char
Preparation Method: Pan Fried/Sauteed
Cuisine: Italian