INGREDIENTS:24 8-oz. Arctic Char fillets
as needed, olive oil
as needed, salt
as needed, cucumber salad
as needed, island salsa
for garnish, prepared or house-made sweet potato or taro chips
6 lbs. English cucumbers, skin on, cut in half lengthwise; seeded, and sliced into ¼ inch slices
2 Tbsp. salt
1/3 cup white vinegar
3 cloves finely chopped garlic
3/4 tsp. crushed red pepper
3 avocados, diced
3 papayas, diced
1 cup sweetened coconut, shredded
2 cups red onion, finely diced
1/3 cup fresh lemon juice DIRECTIONS:Shortly before service, brush char fillets with oil; lightly sprinkle with salt. Grill flesh-side down on a hot grill for 3 minutes. Turn skin-side down; grill until char is just firm to the touch at its thickest part, about another 3 minutes. Cool char to room temperature.
To make salad, toss cucumber slices with salt; let sit 30 minutes, then drain and discard liquid. Pat cucumbers dry. Mix with white vinegar, chopped garlic and crushed red pepper.
To make salsa, shortly before service mix avocados, papayas, coconut, red onion and fresh lemon juice.
Per order: Arrange 1 char fillet in center of plate. Put 2/3 cup cucumber salad on one side and ¼ cup salad on other side. To garnish, scatter vegetable chips over plate. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: ISIS ARCTIC CHAR