INGREDIENTS:12 defrosted Icelandic® Arctic Char fillet portions
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup fresh chopped basil
¼ cup chopped parsley
1 Tbsp. minced garlic
1 tsp. cracked black pepper
1 tsp. kosher salt
1 ½ quart Puttanesca Sauce (recipe follows)
3 quarts prepared spaghetti with pesto
as needed, grated Asiago or Parmesan
Puttanesca Sauce (1 ½ quart):
1 quart chopped fresh plum tomatoes
1 cup roasted and diced red peppers
½ cup minced scallion
½ cup pitted and chopped calamata olives
¼ cup nonpareil, rinsed capers
2 tsp. minced garlic
2 tsp. anchovy paste
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup chopped parsley
¼ cup fresh shredded basil DIRECTIONS:Place Arctic Char fillet portions on a sheet pan. In a bowl, combine oil, vinegar, basil, parsley, garlic and cracked pepper. Brush fillet portions liberally with marinade, cover and refrigerate up to 1 hour. Sprinkle each marinated fillet with salt and grill or broil 3-4 minutes per side, or oven-roast in preheated 425°F oven for 10-12 minutes. Serve each fillet topped with ½ cup Puttanesca Sauce and serve with 1 cup prepared spaghetti tossed in pesto and olive oil, and sprinkled with grated Asiago or Parmesan cheese.
For Puttanesca Sauce: In a bowl, combine tomatoes, peppers, scallion, olives, capers, garlic and anchovy paste. Toss to combine. Add vinegar, olive oil and herbs, and mix well. Season as needed and serve sauce over Arctic Char with a side of orzo or pasta. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: COLDWATER SEAFOOD CORP.
