Broiled Arctic Char with Basil Sauce and Tomato

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Garlic

  Raw

  ¼ cloves, minced or 0.8g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Salt

  Table

  ⅛ tsp or 0.8g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Brown sugar

  ¼ tsp packed or 1g

• Red wine vinegar

  1 tsp or 5g

• Trout

  Fish, mixed species, raw

  1 fillet or 79g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

Directions

1. Bring a 1-quart saucepan of water to a boil.
2. Cut the tomato into 1/3-inch thick slices and the lemon into wedges. Mince the garlic.
3. Blanch the basil in the boiling water for 15 seconds, then transfer with a slotted spoon to a bowl of ice water to stop cooking. Squeeze out excess liquid and puree in a blender with garlic, salt, and the first portion of olive oil.
4. Preheat the broiler. Line the rack of a small broiler pan with foil and oil the foil.
5. Stir together the brown sugar and vinegar until the sugar is dissolved. Overlap the tomato slices on a large plate and drizzle with the vinegar mixture. Season with salt.
6. Place the fish, skin side down, on the pan. Season with salt and pepper, then drizzle with the remaining olive oil. Broil about 3 inches from the heat until just cooked through, 6 to 8 minutes.
7. Place the fish on top of the tomatoes and spoon the basil sauce over it. Serve with lemon wedges.

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