Grilled Arctic Char with Chipotle Barbecue Sauce, Jicama Salad and Mango-Pineapple Salsa

Chef Heather Terhune - Atwood Café, Chicago

Serves 6

Ingredients:

For the chipotle barbecue sauce (yields 3 cups):

1 tablespoon extra virgin olive oil

1 small onion, finely chopped

4 garlic cloves, minced

1 tablespoon dry mustard powder

1 teaspoon red pepper flakes

3 tablespoons C&H® or Domino® dark brown sugar

2 cups ketchup

3 whole chipotles in adobo sauce, finely chopped

⅓ cup Worcestershire sauce

⅓ cup cider vinegar

1 tablespoon molasses

¼ teaspoon freshly ground black pepper

For the jicama salad (6 servings):

1 large jicama, peeled and cut into thin matchstick slices

2 large carrots, peeled and cut into thin matchstick slices

1 red bell pepper, cut into thin matchstick slices

½ cup radishes, sliced

1 small red onion, peeled, julienned

Juice of 3 limes (no zest)

2 tablespoons cider vinegar

½ teaspoon cayenne pepper

2 tablespoons honey

¼ cup canola oil

¼ cup fresh cilantro, finely minced

¼ cup fresh green onion, sliced

Kosher salt and freshly ground black pepper to taste

For the mango-pineapple salsa:

(6 servings):

2 cups fresh pineapple, ¼-inch dice

1 ripe mango, peeled and pitted, ¼-inch dice

1 red bell pepper, seeded, ¼-inch dice

½ cup English hothouse cucumber, seeded, ¼-inch dice

½ cup red onion, ¼-inch dice

3 tablespoons fresh cilantro, minced

2 tablespoons fresh mint, minced

2 tablespoons jalapeño, seeded and minced

2 tablespoons freshly squeezed lime juice

Salt and freshly ground black pepper to taste

For the grilled artic char:

6 6-ounce Arctic char fillets, skin on, scaled (You can substitute wild salmon or trout)

2 tablespoons extra light olive oil

Salt and pepper

Chipotle barbecue sauce

Jicama Salad

Mango-pineapple salsa

Directions

Printable Version

To prepare the chipotle barbecue sauce:

In a saucepan, heat the extra virgin olive oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in the mustard powder and red pepper flakes; cook 30 seconds. Reduce the heat to low; stir in the brown sugar, ketchup, chipotles, Worcestershire sauce, vinegar, molasses and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

To prepare the jicama salad:

Use a vegetable peeler to peel the jicama. Cut into thin matchstick slices using a Japanese mandoline or the shredding blade of a food processor. Use this method for the carrots as well. Place the jicama, carrots, red bell pepper, radishes and red onion in a large bowl. In a small bowl, whisk together the lime juice, vinegar, cayenne pepper, honey and canola oil. Stir in the cilantro and green onions, and season with salt and pepper. Pour over the jicama salad. Allow the flavors to marinate for about 15 minutes at room temperature before serving.

To prepare the mango-pineapple salsa:

Combine the ingredients in a medium-sized bowl; toss to blend. Season the salsa with salt and pepper. Refrigerate to blend the flavors, at least 1 hour and up to 24 hours.

To prepare the grilled Arctic char:

Prepare a charcoal or gas grill, bringing it to medium-high heat, or use a hot grill pan. Brush the fish with the extra light olive oil; sprinkle with salt and pepper. Grill until just opaque in the center, about 5 minutes per side. Brush with barbecue sauce before each turn.

To serve:

Divide the jicama salad among 6 plates. Place 1 fish fillet on top of each salad. Top with mango-pineapple salsa and extra barbecue sauce if desired.