Recipe of the Week

Recipe of the Week: Arctic Char with Herb Salad

This week: a refreshing summer salad from downtown Sarasota's MoZaic restaurant.

By Margo Rometo June 22, 2016

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Here's a light, refreshing summer salad from MoZaic restaurant in downtown Sarasota that features arctic char and fresh herbs, and is filling enough to work as an entree on these hot summer nights. 

Sautéed Arctic Char with Herb Salad and Simple Vinaigrette 

(Serves 4 people)


1 large side arctic char (about 1 to 1 1/2 lbs)

1 Tbsp. salad oil or clarified butter

1 head butter lettuce, leaves separated and washed

2 handfuls of mixed greens

1/2 cup leaves of combined herbs (Italian parsley, basil, dill, chives, tarragon, mint--tarragon and mint optional)

Freshly squeezed juice from 1 to 1 1/2 lemons

2 Tbsp. extra virgin olive oil

Salt and pepper, to taste

Raw and cooked vegetables of your choice (optional)


Remove the fins and debone the arctic char, if necessary. Skin the fish by sliding the blade of a sharp knife between the flesh and the skin. Discard the skin. (Or have your fishmonger trim and skin the filet for you)

Trim off any excess fat from the fillet, then cut it lengthwise in half. Cut each of the 2 logs into 6 equal pieces on a bias (slight angle). Pat the flesh with a paper towel to keep it dry.

Heat the oil in a large non-stick skillet over medium heat, season the fish pieces with salt, then sear them quickly just to brown for 45 seconds. Turn the fish pieces and cook on the other side for 30 seconds.

Turn the heat off and let the fish rest in the hot pan for up to 1 minute (depending on the thickness of the fillet pieces, you want the fish to be cooked medium, so break a cooked piece apart and check for doneness)

Put the salad greens and herbs in a large bowl, then toss while adding the lemon juice and olive oil until well coated. Season with salt and pepper

 Arrange the salad on large plates, then top with the fish and the raw and cooked vegetables. Serve immediately.

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