Arctic Char Vera Cruz

Arctic Char Vera Cruz

Arctic Char Vera Cruz

Yield: 4 servings

  • 1-1/2 lb. Arctic Char, skin and pin bones removed
  • Flour, for dredging
  • 3 T Extra Virgin Olive Oil
  • 1/2 ea. Onion, diced
  • 3 ea. Garlic Cloves, minced
  • 1/2 ea. Jalapeno, seeded and small dice
  • 1 ea. Poblano pepper, seeded and diced
  • 3 ea. Tomatoes, diced
  • 12 ea. Stuffed Green Olives, sliced
  • 12 ea. Pitted Kalamata Olives, halved
  • 2 T Capers
  • 1 ea. Lemon, juiced
  • 1/4 cup White Wine
  • Salt and Pepper, to taste
  • Chopped Cilantro, to taste
  1. Heat olive oil in a saut pan on medium-high heat.
  2. Season fish with salt and pepper, then dredge in flour and place in the saute pan.
  3. Cook fish until golden brown on the first side, flip and finish cooking. Remove from pan and keep warm.
  4. Add garlic and onions to the pan and cook for a few minutes. Add peppers, olives, tomatoes, and capers.
  5. To the pan, add lemon juice and white wine. Simmer for two minutes, taste and adjust seasoning if necessary.
  6. Finish with chopped cilantro and serve over fish and steamed rice.
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