Marinated Arctic Char with Salsa Verde

Total Time:
45 min
15 min
20 min
10 min

4 servings

  • 1 tablespoon extra-virgin olive oil, plus more for cooking
  • Pinch crushed red pepper
  • 2 sprigs fresh thyme, leaves coarsely chopped
  • 1 clove garlic, smashed
  • 1/2 lemon, zested
  • 4 skin-on fillets arctic char
  • Kosher salt
  • Salsa Verde, for serving, recipe follows
  • Salsa Verde:
  • 1/3 cup white vinegar
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons toasted pine nuts
  • 2 tablespoons chopped dill
  • 2 pinches crushed red pepper
  • Pinch kosher salt
  • 1 clove garlic, crushed and minced
  • 1 bunch parsley, leaves chopped
  • 1 zucchini, green skin parts only, small dice
  • 1/4 medium red onion, finely diced
  • Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.

  • Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more. Serve with the Salsa Verde.

Salsa Verde:
  • Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary. Serve at room temperature. Yield: 2 cups.

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