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Pan Seared Arctic Char with Tomato Marmalade

Pan Seared Arctic Char with Tomato Marmalade


  • Tomato Marmalade
  • 6 vine ripe tomatoes
  • 3 Tablespoons olive oil
  • ½ cup shallots, sliced
  • sugar
  • salt
  • pepper
  • zest of 1 lemon
  • 3 fingerling potatoes
  • ½ cup prosciutto
  • 1 whole bulb of garlic
  • fresh rosemary sprig
  • olive oil
  • 3 Tablespoons butter 
  • Arctic char fillets with skin


Score tomatoes across the top and place into boiling water. Cook for approximately 2 minutes until tomato comes apart at the scored edge. Pull tomatoes from boiling water and place immediately in ice water. Peel away skin. It should come away easily.

Cut tomatoes into quarters. Remove pulp and seeds from tomatoes. Add olive oil to hot pan. Add tomatoes to pan. Cook tomatoes down over medium heat. Add shallots, 2 pinches of sugar, and salt and pepper to taste. Add lemon zest. Cover, let simmer for 15 minutes.

Preheat oven to 375 degrees. In hot pan add olive oil. Put whole potatoes into pan. Cut whole bulb of garlic in half and add to skillet. Add sprig of rosemary and salt and pepper to taste. Roughly chop half cup prosciutto, add to pan. Add 2 tablespoons butter and cook for 3 minutes. Cover pan and place in oven for 20 minutes. 

Season fish with salt and pepper. In a hot pan add olive oil. Add a tablespoon butter, let melt. Place fish skin side down and cook until skin is crisped. Once crisped place in oven and bake at 375 for 15 minutes.

Pull all pieces out of oven.

Spoon out tomato marmalade onto plate. Plate out fish and potatoes. Garnish with fresh basil.

Serve and enjoy!

Tags: Chef David Baruthio cooking fish food how-to Iowa Iowa Ingredient Recipes potatoes recipes tomato tomatoes
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