Arctic Char

Before, during and after.

We got arctic char today in our Friends and Farms basket. It is one of my favorite fish. A cross in taste between salmon and trout.

It even reminds me of trout with its spotted skin.

I did a simple marinade, and a simple preparation today. To celebrate the freshness of this fish.

Citrusy in base. With that hint of licorice from the fennel fronds. I used a tablespoon of lemon olive oil. A teaspoon of Ponzu. A tablespoon of Triple Sec. Lemon jest and juice. Salt and pepper.

Before putting it in to bake, at 400 degrees, I added a drizzle of Asiago peppercorn dressing.

Served with steamed green beans and goat cheese stuffed sweet peppers.

And a dynamite Chardonnay. Easily a $100 a couple at a restaurant. A fraction of that in my dining room. Easy. Quick. Absolutely satisfying in flavor.

The rest of the CSA tomorrow. But, this is a great start.