Pan Seared Artic Char

Ingredients:

For the Tomatillo Salsa
4 oz.   Tomatillo (diced)
2 oz.   Pineapple Juice
1 oz.   White Vinegar
½ oz. Minced Garlic
1        Red Bell Pepper
3 oz.   Mango (peeled, cored, and diced)
1        Tablespoon Cilantro (chopped)
1        Teaspoon Ground Cumin
1 oz.   Lime Juice
1 oz.   Red Onion (diced)
½ oz. Red Habenero Peppers (scotch bonnet)
Salt and Pepper to Taste
Fresh Sprig of Dill
Coriander Seeds

For the Fish
2      6 oz. Artic Char Fillets
2 oz. 10% Blended Oil
Salt and Pepper to Taste
Corn Meal to Coat
2 oz.   Bookbinder's Clam Juice
2 oz.   Dry White Table Wine

For the Macadamia Nut Pesto
4 oz.   Basil
1 oz.   Garlic Cloves (peeled)
3 oz.   Toasted Macadamia Nuts
¼        Teaspoon Coarse Salt
2 oz.   Parmesan Cheese
1        Cup Virgin Olive Oil

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Directions:

Method:
Add all of the ingredients of the salsa together in a stainless steel bowl. Let set overnight in the refrigerator to marry the flavors. Wash the basil leaves and make sure they are well dried (keeping the leaves dry will help keep their bold flavor). Place all of the Pesto ingredients into a blender and blend until all ingredients are pureed and emulsified. If needed, add small amounts of clam juice or water to adjust consistency. The pesto should be the consistency of a slightly thickened sauce. Set aside. In a sauté pan, heat the oil until hot, but not smoking. Season both sides of fish with salt, pepper, and lightly coat with cracker meal. Sear all sides of the fish until golden brown, drain excess oil, add the wine and clam juice and simmer for five minutes.

To Plate:
Place fish on presentation dish and drizzle one side of fish with pesto and the other side with the salsa. Garnish with fresh dill and toasted coriander seeds.