Slow-Cooked Arctic Char with Olives & Capers Relish

Slow Cooked Arctic Char with Olive&Capers Relish

Ingredients:

For Relish:

• 1 cup sliced or coarsely chopped mix olives

• 2 tbsp capers

• 1/3 cup chopped onion

• 2 large garlic cloves, minced

• 1 tbsp olive oil

• 1/4 tsp red pepper flakes

• 1/4 tsp black pepper

• salt to taste

• 1 tbsp fresh lemon juice

For Arctic Char:

• 4 Arctic Char Fillets (5 ounces each)

• 1 tbsp olive oil

• 1/4 tsp red pepper flakes

• salt to taste

1. In a small pan, heat olive oil on medium heat. Saute onion in oil for 3 to 4 minutes, until slightly soft. Add garlic and cook for one minute. Add olives, capers and red pepper flakes, cook until heated through, about one to two minutes. Remove pan from heat and add lemon juice, stirring to incorporate. Season with salt and pepper and set aside.

2. Heat oven to 350°F. Rinse Arctic Char and pat dry. Brush both side of Arctic Char with olive oil and season with salt. Place on a baking pan or platter and sprinkle red pepper flakes on top.

3. Reduce oven temperature to 250°F. Place Arctic Char in oven and cook for 15 minutes.

4. Spoon relish over fish and serve.

Serves 4.

Notes&Tips:

• I love Arctic Char! But it is somewhat hard to come by and expensive. But once you take your first bite, it is worth every penny. Arctic Char is a member of the Salmonidae family which includes salmon and trout. It has a light pink color with a body shape like that of salmon. If you cannot find Arctic Char at your grocers/fish monger/meat market, use salmon or trout instead for this recipe.

• Arctic Char has a nice, slight sweet, delicate taste and feel. Not as strong tasting as salmon. It lends itself well with this olive relish.

• I've used a mix of olives - green, black and kalamata; but feel free to use either one or two kinds if that's what you have on hand.

• This is a quick and easy recipe that will blow your taste buds away!

• My side dishes for this Arctic Char were roasted carrots and sugar snap peas and a kale salad. I had dinner on the table in no time. And that's how I like cooking. I like to cook as simply as possible to enjoy the taste of the ingredients without masking them.