Crispy Skin Arctic Char with Shishito Pepper Creamed Corn & Pickled Chilies

Directions

Prepare the Shishito Pepper and Onion Mixture

1. 
   1.Finely chop half an onion and slice the Shishito peppers, removing the stems.Heat olive oil in a medium pan and sauté the onion and peppers for 5-7 minutes until the onions are translucent and the peppers slightly browned. Set aside.

Make the Creamed Corn Base

1. 
   2.

   In the same pan, melt 2 tablespoons of butter over medium heat. Add 1 cup of fresh corn kernels and sauté for 3 minutes until softened.

2. 
   3.

   Stir in 2 tablespoons of flour and cook for 2-3 minutes to eliminate the raw taste. Slowly add 1/2 cup of heavy cream and 1/2 cup of whole milk, stirring until thick and creamy. Add the Shishito pepper and onion mixture to the creamed corn, seasoning with salt and pepper.

Cook the Arctic Char

1. 
   4.

   Pat the Arctic char fillets dry and season both sides with salt and pepper.

2. 
   5.

   Heat a non-stick skillet over medium-high heat with olive oil. Place the fillets skin-side down, pressing gently to keep the skin flat. Cook for 5-6 minutes until crispy, then flip and cook for 1-2 minutes. Turn the heat off when internal temperature reaches 115 F.

3. 
   6.

   Set aside, and let it rest as it finishes cooking. You’ll notice the internal temperature will rise around 145 F.

Prepare the Pickled Chilies and Onions

1. 
   7.

   Thinly slice red onions and chilies. Place them in a jar and pour hot pickling liquid (1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt) over them. Let sit for at least 30 minutes.

Plate the Dish

1. 
   8.

   Spoon the Shishito creamed corn onto the plate. Place the Arctic char on top, skin-side up. Garnish with pickled onions and chilies.