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.