Pan-Fried Arctic Char

with pea puree, blistered heirloom tomatoes, asparagus & lemon butter

For the Arctic Char:

2 Arctic Char Filets

1 Tsp. Sea Salt 

1 Tsp. Garlic Powder

1/2 Tsp. Paprika

1/2 Tsp. Cracked Black Pepper

1 Tbsp. Vegetable Oil

Pat Arctic Char dry. Combine salt, garlic, paprika, and black pepper. Generously season the skin side of the arctic char. Heat oil to medium-high in a cast iron pan. Cook fish, skin side down first, until golden brown, about 4 minutes. Flip and cook for another 3 minutes. Serve skin side up.

For the Pea Puree: 

1 C. Fresh Peas

1/3 C. Heavy Cream

1/2 Tsp. Garlic Powder

Salt/Pepper to taste

Place peas in a pot of boiling water. Cook until soft, about 5-8 minutes. Place in blender with remaining ingredients and puree until smooth. Keep warm until serving.