Pan-Seared Arctic Char with Lemon-Herb Pistou & Warm Black Rice Salad

Ingredients

• 2 each Arctic Char Fillets
• 0.5 cup Black Forbidden Rice
• 1 bunch Asparagus Spears
• 1 cup Cherry Tomatoes
• 1 tablespoon Pine Nuts
• 3 tablespoon Extra Virgin Olive Oil
• 0.25 cup Fresh Parsley
• 0.25 cup Fresh Basil
• 2 tablespoon Fresh Chives
• 2 cloves Garlic
• 1 whole Lemon
• 1 teaspoon Nutritional Yeast
• 0.25 teaspoon Red Pepper Flakes
• to taste Sea Salt
• to taste Black Pepper

Instructions

1. Cook the Black Rice: Rinse black forbidden rice under cold water. Combine 0.5 cup rice with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until water is absorbed and rice is tender yet slightly chewy. Fluff with a fork and set aside.
2. Prepare and Roast Vegetables: While rice cooks, preheat oven to 400°F (200°C). On a baking sheet, toss halved cherry tomatoes and trimmed asparagus spears with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Roast for 10-15 minutes, or until asparagus is tender-crisp and tomatoes are slightly softened.
3. Make the Lemon-Herb Pistou: In a small food processor or by hand, combine chopped parsley, basil, chives, minced garlic, lemon zest, fresh lemon juice (about 1 tbsp), the remaining 2 tablespoons of olive oil, nutritional yeast (if using), and red pepper flakes (if using). Pulse or chop until a coarse, vibrant sauce forms. Season with salt and black pepper to taste. Adjust lemon juice and oil for desired consistency.
4. Sear the Arctic Char: Pat the Arctic Char fillets dry thoroughly with paper towels. Season both sides generously with salt and black pepper. Heat a large non-stick or cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil (from the initial 1 tbsp allocated for searing/roasting if not all used for roasting). Once shimmering, carefully place the fish fillets, skin-side down (if skin-on), into the hot skillet.
5. Cook the Arctic Char: Sear for 4-5 minutes on the skin side until crispy and golden. Flip the fillets and cook for another 2-3 minutes, or until cooked through and flaky (internal temperature of 145°F / 63°C). Cooking time will vary based on thickness.
6. Assemble and Serve: In a bowl, gently combine the cooked black rice, roasted vegetables, and toasted pine nuts. Divide the warm black rice salad between two plates. Top each serving with a pan-seared Arctic Char fillet and generously spoon the lemon-herb pistou over the fish and alongside the salad. Serve immediately.

Nutrition (per serving)