PAN SEARED ARCTIC CHAR WITH KUMQUATS

                                  
Kumquats' teeny, tiny size and bright orange rind make them impossibly cheerful!  Something this cute, I can't help but be infatuated!

I found this great analogy of a Kumquat & thought I would share it with you:

"Like everything in else in life, it’s all about expectations. Kumquats are deceptive. Their diminutive size and adorable appearance makes them seem harmless, but they sucker-punch you with an intensely tart citrus flavor. It's like expecting the sweetness of a gummy bear but getting the whallop of a Sour Patch Kid.

Cooking kumquats, however, mellows their acidity, making them a refreshingly tangy, citrusy compliment to seafood and tofu. Though many kumquat recipes are for desserts and jams, they also work well in savory dishes."

PAN SEARED ARCTIC CHAR WITH KUMQUATS

Ingredients:

(Serves 2)

-1 shallot, thinly sliced
-1 tsp. olive oil

-1 tsp. grated fresh ginger
-½ cup seeded, thinly sliced kumquats
-½ fresh green jalapeno, diced
-½ cup orange juice or tangerine juice
-1 tsp. lime juice
-1 tsp. honey
-2 arctic char fillets ( or your choice of seafood)
-2 tsp. butter
-1 tsp. olive oil
-1-2 tsp. fresh cilantro, finely chopped

-1 tblsp. pistachios  

Combine juice, kumquats, shallot, ginger, lime juice, jalapeno, and honey in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thickened.

Pat arctic char dry with a paper towel before cooking to produce less splatter and to sear more effectively. Heat a non-stick skillet (I used cast iron) over medium-heat high, add 2 tsp. butter and 1 tsp. olive oil. Once melted and bubbly, add the char; cook for 2-3 minutes per side or until golden and browned.

Arrange char on a plate and top with kumquat sauce.  Sprinkle with chopped cilantro and pistachios.

We enjoyed ours with a side of roasted broccoli/zucchini and zested lemon.

ENJOY! Eat Well & Be Happy!