Pan-seared Arctic Char with Citrus Avocado Salad
2 6oz portions wild arctic char, skin on
1/2 small red onion
1/2 ruby grapefruit
1/2 blood orange
1 tangerine, seedless
1/2 cara cara orange
extra virgin olive oil for cooking and vinaigrette
kosher or sea salt to taste
fresh cracked pepper to taste
Start by asking your fish purveyor to portion fish into approximately 6 oz pieces and remove any bones. Remove skin of each fruit with a sharp paring knife and segment away from the membrane. Keep each fruit in its own container and set aside. Slice onion very thin and set aside.
In a heavy duty sauté pan, heat approximately 2 tbsp of olive oil. Lightly season fish with salt and pepper on both sides, place skin side down in the pan. Cook until skin side is lightly browned, flip over and cook until fish is medium rare in center. Take off heat and let rest. Total cooking time: 6-8 minutes.
While fish is resting, drain fruit juice from segmented fruit and whisk in olive oil to form vinaigrette, approximately ¼ cup. Season with salt and pepper.
To plate, combine fruit, onion, and cubed avocado in a bowl and mix together. Toss with approximately 1 tbsp vinaigrette. Serve along side fish.