lengthwise into four wedges. Scoop out seeds and discard. Dice into quarter inch pieces and add to medium bowl. Remove stem and seeds from
Jalapeño Pepper (1)
, mince, add add to bowl. Mince only half of the small
and add to bowl.
Juice half of the
into a small bowl and discard seeds. Add juice to bowl with tomato mixture. Add
Rice Vinegar (1/4 cup)
Tamari Soy Sauce (1/4 cup)
, and an additional 2 teaspoons of soy sauce, and a quarter cup of water.
Remove one inch from the
Broccolini (1 3/4 cups)
stems and discard. Cut into four equal length pieces and set aside. Remove one inch from the end of the
Asparagus (3/4 cup)
spears. Cut into pieces on the bias, the same length as the broccolini. Set aside.
Cherry Tomatoes (1 cup)
in half and set aside.
Arctic Char Fillets (2)
dry with paper towels. Season the fish on both sides with
Salt (1/4 tsp)
Canola Oil (2 Tbsp)
in a large saute pan over medium high heat. When hot, add fish to the pan with the presentation side down. Cook for a minute and a half.
Turn the fish over and cook for one more minute. Transfer the fish to a plate.
Without rinsing the saute pan, return it to medium high heat. When hot, add the broccolini and asparagus, and cook for two minutes while occasionally stirring.
Gently squeeze the cherry tomatoes juices into the pan and add the tomatoes. Season with two teaspoons of finadene sauce and
Salt (1/4 tsp)
. Cook for one minute, scraping up all the yummy bits left in the pan.
Divide the vegetables between the center of two plates. Place the char fillets on top. Spoon the finadene over the fish, making sure to get lets of the minced vegetables on top. It's summertime on a plate!