Recipe: Pan-Fried Arctic Char with Pea Pesto

If you want to eat more varieties of fish for dinner, Arctic char is a good option even for those not-so-adventurous eaters. It has a mild, salmon-like flavour and a texture similar to trout. Served with this simple pesto made with frozen peas and lots of fresh herbs.

Pan-Fried Arctic Char with Pea Pesto

By Josie Malevich

Ingredients

• 1 cup frozen peas, thawed and blanched
• ½ cup basil leaves
• ¼ cup parsley leaves
• ¼ cup toasted walnuts, chopped
• ¼ cup olive oil
• 2 tbsp lemon juice
• 1 tbsp water
• 2 cloves garlic, minced
• Salt and freshly ground pepper, to taste
• ¼ tsp hot pepper flakes

Pan-Fried Arctic Char:

• 2 Arctic char fillets, each about 5 to 6 oz
• Salt and freshly ground pepper, to taste
• 2 tsp chopped fresh thyme
• 1 tbsp olive oil
• ¼ lb asparagus, trimmed and steamed (optional)
• Lemon wedges, for serving (optional)

Preparation

Pea Pesto:

Add peas, basil, parsley, walnuts, olive oil, lemon juice, water, garlic, salt, pepper and pepper flakes to small food processor or blender; pulse until coarsely ground. Refrigerate in airtight container for up 2 days. Makes about 1 cup.

Pan-Fried Arctic Char:

Pat fish dry with paper towel. Sprinkle flesh side with thyme; season with salt and pepper.

Heat oil in large skillet over medium heat. Place fish skin side down in pan and cook until skin is crispy, about 5 minutes. Turn and continue cooking until fish just starts to flake, about 1 to 2 minutes more, depending on thickness of fish. Serve with some pea pesto, asparagus and lemon wedges if desired.

Notes:

Substitute Arctic char with salmon or trout.

Toss pea pesto with pasta, or use as a topping for crostini or a dip for crudite or shrimp.

To quickly toast walnuts, microwave on high until fragrant, about 1 to 2 minutes.