Seared Arctic Char With Caramelized Fennel
Serves 2
Published in: The Charleston Gazette
1 fennel bulb -- with stalks and fronds attached
2 tablespoons olive oil -- divided
3/4 teaspoons kosher salt -- divided
Freshly ground black pepper
2 arctic char fillets (about 8 ounces each)
1/8 teaspoons ground cayenne
1 tablespoons unsalted butter
2 tablespoons orange juice
1 /aspoon orange zest
Heat oven to 450 . Trim root and fronds from fennel (reserve some
fronds). Halve bulb lengthwise, then cut each half lengthwise into
1/2-inch-thick slabs. In a baking dish just big enough to hold fennel in a
single layer, toss fennel with 1 tablespoon of the oil, 1/4 teaspoon
kosher salt and a few grinds of black pepper. Roast, turning once, for 35
minutes or until well browned. Meanwhile, pat fillets dry. Sprinkle
meaty side with 1/2 teaspoon kosher salt and the cayenne. Have the
remaining ingredients measured and ready to go. When the fennel is done,
remove it from the oven and set aside. Heat butter and remaining 1
tablespoon oil in a large, heavy skillet (we've used both cast iron and
nonstick successfully) over medium-high heat. Add fillets, skin side down,
and cook until skin is browned and crisp, about 3 minutes. Flip and cook
until still a little translucent in the center, about 1 1/2 minutes.
Remove pan from heat. Remove fillets to a plate and cover to keep warm.
Fish will continue to cook a little bit as it sits. Don't overcook. Stir
orange juice and zest into pan, scraping up any browned bits. Serve
fillets over fennel. Spoon pan sauce over all and sprinkle with chopped
fennel fronds. Makes 2 generous servings.
Recipe Notes
If you double this recipe, use two large skillets. The fillets are big,
and you don't want to crowd them. The caramelized fennel makes a good
side dish on its own.
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