OHOW’s Favorite Pan Roasted Miso Glazed Arctic Char with Sweet Corn Hash and Meyer Lemon Vinaigrette Recipe
This pan roasted char recipe is truly one of the best with its miso glaze and sweet corn hash. All of the flavors of this dish blend perfectly to form a well rounded flavor palate and it’s healthy too!
Chef Mike says, “Give this healthy and nutritious dish a try; it even features sustainable seafood. It’s a real crowd pleaser! In fact, it won an award for the “Best Hospital Food in Wisconsin” in the 2014 Hospital Food Fight Battle of the Chefs.”
Arctic char has a delicious salmon-like flavor and is almost impossible to overcook due to its fatty texture. Follow the steps below to create a delicious meal that is sure to impress all of your dinner guests!
OHOW'S Favorite Pan Roasted Miso Glazed Arctic Char with Sweet Corn Hash and Meyer Lemon Vinaigrette Recipe
- 4 each 4 ounce portions of Arctic Char or Salmon use a kitchen or paper towel to pat dry all excess moisture
- ¼ ounce extra virgin olive oil (for sautéing)
Sweet Corn and Potato Hash
- 12-14 each 6 ounce parboiled B sized potatoes sliced - red or white potatoes
- 8 ounces sweet corn cut off the cob
- 1 ounce green onions sliced
- 3 sprigs fresh parsley chopped
- cracked black pepper to taste
Meyer Lemon Vinaigrette
- 2 ounces meyer juice about 2 lemons
- 1 ounce minced shallot
- ¼ cup extra virgin olive oil
- ½ ounce white sugar
- 2 sprigs fresh thyme stems removed
- cracked black pepper to taste
- 1 ounce miso paste
- 1 ounce honey
- 2 ounces cold water
- 2 ounces shelled edamame (shelled boiled soy beans)
- 2 ounces red grape tomatoes cut into quarters
- 1 ounce fresh avocado sliced thin for fanning out atop the fish
- black sesame seeds for a dash of color about 1/8 ounce
- In a small mixing bowl, combine all of the ingredients for the meyer lemon vinaigrette and blend together with a wire whisk. Set aside.
- In a separate small mixing bowl, combine the ingredients for the miso glaze and blend together with a wire whisk. Set aside.
- Heat a nonstick, medium sized sauté pan on medium high heat and add a small amount of extra virgin olive oil, about half of the ¼ ounce used for sautéing. Add to the sauté pan the parboiled sliced potatoes and cook for about one minute while continually stirring the potatoes. Then, add in the fresh sweet corn and cracked black pepper and continue to cook for about two more minutes, continually moving the pan. Allow hash to become slightly browned and add in green onions and chopped parsley. Remove mixture from heat and let sit in sauté pan until fish is started.
- In a second nonstick sauté pan, add remaining extra virgin olive oil and heat on medium high heat. When oil starts to lightly smoke, add the patted dry Arctic Char and cook flesh side down for about one minute. The Arctic Char should be slightly browned on one side; now flip the fish over to the skin side and turn heat off after about 30 seconds. The fish will now be ready for the miso glaze.*Note: it is best to use a plastic pancake flipper for this task.
- While the fish is still in the sauté pan, use a spoon or a pastry brush to lightly glaze the fish with the pre-prepared miso glaze.
- Spoon out the sweet corn hash on to the center of your serving plate and set the miso glazed fish on top of the hash.
- Next, place the garnish of shelled edamame and grape tomatoes around the fish and hash mixture. Then, slice thin the avocado and place it atop the fish in a fan type pattern and sprinkle the dish with black sesame seeds.
- Before serving, stir the Meyer lemon vinaigrette one more time. Then, drizzle the vinaigrette around the fish and sweet corn hash and serve.