arctic char is a type of pink fish that is often described as being somewhere in between salmon and trout, it is a very smooth and soft fish, and thus does well when paired with flavorful complementary sauces rather than dousing it in spices and flavors. 

the sauce in this dish is inspired by a middle eastern condiment that is made by blending cilantro, tomatoes, onions, and lemon juice.  in this case, i substituted the lemon juice with kiwi to give the sauce a tart and tangy taste.

there is a lot of fish on ALL SEAR, because, in addition to it's taste, fish can be very healthy, and incredibly quick to make.

(click on any of the photos for the full recipe)

start with fresh filleted arctic char.  look for a light pink color when buying this, slightly less pink than salmon.  keep the skin on for flavor.

lay out all of your ingredients before you begin to make your life just a little bit easier.

use a thick yogurt here.  my personal favorite is siggi's skyr. obviously, i would recommend it, but another good option is greek yogurt.

i was one of those people who used to think that a vitamix is all hype until i started using one.  now i use it regularly for more than just sauces, smoothies, and soups.  i tossed in tomatoes, kiwi, cilantro, onion, and sea salt here.

i blended the mixture at speed setting 1 for about 45 seconds.  i intentionally left it slightly chunky for the texture.

this is round two of blending.  this time, it is cilantro, olive oil, lime juice, crushed red peppers, and mustard paste.  salt to taste, 

blend this one silky smooth...

here's a great time to whip out the sashimi knife and slice the arctic char in nice even slices.  

pan fry the fish on high heat with some butter.  be careful here, since the slices are thin, they will cook extremely fast, and as you know, the easiest way to ruin fish is to overcook it.

plate the dish in the following order; yogurt, arctic char, kiwi tomato sauce, cilantro mustard sauce, and then finally top with some aleppo pepper and sumac.