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

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

• 30g cucumber, peeled, seeded, diced (about 350ml )

• 180ml coarsely crumbled sheep's-milk feta cheese (about 90g )

• 80g chopped red onion

• 1/2 cup coarsely chopped fresh Italian parsley

• 90ml extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 2 teaspoons finely grated lemon peel

• 4 5- to 170g arctic char fillets with skin

• 3 tablespoons canola oil

• Jalapeño-Goat-Cheese Hush Puppies

Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in centre, about 1 minute.

Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.