Arctic Char with Cucumber-Feta Relish and Jalapeño-Goat Cheese Hush Puppies

From the kitchen of Carly

Pan-seared arctic char with crispy skin gets topped with bright cucumber-feta relish, then flanked by jalapeño-goat cheese hush puppies. Fresh lemon and parsley cut through the richness. A sophisticated dinner that comes together fast.

Arctic Char with Cucumber-Feta Relish and Jalapeño-Goat Cheese Hush Puppies

Crispy-skinned arctic char meets bright, briny cucumber-feta relish that tastes like a Greek seaside lunch. The trick is pressing the fish skin-side down in the pan to render it golden and crunchy in just four minutes, then barely kissing the flesh side to keep it buttery inside. Serve it over the relish to catch all the juices.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112-ounce cucumber, peeled, seeded, diced
  • 1"3/4 cup coarsely crumbled sheeps-milk feta cheese ", 1/2 cup chopped red onion
  • 1/2 cupcoarsely chopped fresh Italian parsley
  • 6 tbspextra-virgin olive oil
  • 2 tbspfresh lemon juice
  • 2 tspfinely grated lemon peel
  • 45- to 6-ounce arctic char fillets with skin
  • 3 tbspcanola oil
  • 1Jalapeño-Goat-Cheese Hush Puppies

Instructions

  1. Combine the cucumber, feta, red onion, parsley, olive oil, lemon juice, and lemon peel in a medium bowl. Toss well, then season with salt and freshly ground black pepper. The relish can be made up to 2 hours ahead; just cover and refrigerate until needed.

  2. Season the fish on both sides with salt and freshly ground pepper. Pour the canola oil into a heavy large skillet and bring it to medium-high heat. Lay the fillets in skin side down and press them occasionally with a spatula to keep them flat against the pan. Cook until the skin is deep brown, about 4 minutes, then flip and cook until the flesh is just opaque at the center, about 1 minute more.

  3. Spoon the relish onto plates using a slotted spoon, mounding it in the center. Rest the fish on top, skin side up, and tuck the hush puppies alongside before serving.

Tips from the kitchen

  • Press the fish skin with a spatula as it cooks to keep it in contact with the pan and prevent it from curling, which guarantees crispy skin.
  • Make the relish up to 2 hours ahead and chill it, so you can focus on getting the fish right when it matters. Cold relish, hot fish is the move.
  • Don't flip the fish more than once. Once you turn it, you need maybe 60 to 90 seconds depending on thickness. It will keep cooking off heat, so pull it slightly early.

Variations

  • Substitute halibut or sea bass for the arctic char if your fishmonger doesn't have it, though you may need to adjust cooking time slightly based on thickness.
  • Swap the feta for crumbled ricotta salata and add fresh mint instead of parsley for a slightly different flavor profile.
  • Skip the hush puppies and serve the char and relish over creamy polenta or couscous for a different take.
  • Add capers, diced tomato, or thinly sliced radish to the relish for more texture and brightness.

Make ahead and storage

Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat the fish gently in a low oven (300 degrees F) for about 10 minutes to avoid drying it out. The relish is best served cold or at room temperature.