Arctic Char with Curried Basmati Rice and Fresh Herb Chutney

Food Service Search Staff

INGREDIENTS:24 8-oz. fillets Isis Arctic Char
as needed, canola oil
as needed, salt
as needed for garnish, cilantro sprigs
as needed for garnish, mint sprigs
as needed, curried basmati rice (recipe follows)
as needed, herb chutney (recipe follows)

Curried Basmati Rice:
2 ¼ quarts water
6 cups basmati rice
3 Tbsp. curry powder
1 ½ Tbsp. salt
½ cup finely chopped cilantro leaves

Herb Chutney:
2 qts. cilantro leaves, lightly packed
1 cup mint leaves, lightly packed
2 ½-3 cups water
3 Tbsp. coarsely chopped jalapeño chiles
3 Tbsp. sugar
1/3 cup unseasoned rice vinegar
½ Tbsp. salt DIRECTIONS:To make rice, just before service bring water, rice and curry powder to a boil, then stir in salt and finely chopped cilantro leaves. Reduce heat to very low; cook, covered, until rice is tender and all liquid has been absorbed, about 12 minutes. Keep warm.

To make chutney, puree to sauce consistency the cilantro leaves, mint leaves, water, jalapeños, sugar, rice vinegar and salt. May be made up to 1 day ahead; store tightly covered in refrigerator.

Per order, brush 1 char fillet with oil; lightly sprinkle with salt. Roast Arctic char skin-side down in 500°F oven until just firm to the touch at its thickest part, about 8 minutes. When it is done, make a bed of 2/3 cup hot rice on warm serving plate. Top with Arctic char. Drizzle ¼ cup chutney over the plate. Garnish with cilantro and mint sprigs. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: ISIS ARCTIC CHAR