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  • 2 lbs arctic char 
  • 300g grape tomatoes 
  • 100g kiwi
  • 1 green chili pepper
  • 100g red onion
  • 1 tbsp mustard paste
  • 1 tsp crushed red pepper
  • 3 tsp sea salt
  • 4 fresh cilantro
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp butter
  • 3 tbsp icelandic skyr (siggi's plain yogurt)
  • 0.25 tsp aleppo pepper 
  • 0.25 tsp sumac


  1. prep your fish by cleaning it and allowing it to get to room temperature
  2. in a blender, add the tomatoes, kiwi, onion, green chili, 1/2 of the cilantro, and 2 tsp sea salt
  3. blend lightly on low speed
  4. taste and adjust salt as needed
  5. take this mixture and place it in jar and set aside
  6. in the blender, add the remaining cilantro, olive oil, lime juice, mustard paste, crushed red peppers, and 1 tsp sea salt and blend until smooth
  7. slice the arctic char into thin slices, keeping the skin on.  here's a time to use a long sashimi knife if you have one
  8. heat butter in a non-stick pan until it starts to brown
  9. pan fry the fish lightly on both sides - about 1-2 min each side at high heat, until the fish is opaque 
  10. plate in the following order: yogurt, arctic char, kiwi tomato mixture, cilantro mustard mixture, and then sprinkle some sumac and aleppo pepper on top
  11. serve immediately 
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