SEARED ARCTIC CHAR WITH KUMQUAT COMPOTE

Seared Arctic Char with Kumquat Compote image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces kumquats, cut into thirds and seeds removed
1/2 cup orange marmalade
1/2 cup sugar
1/4 cup champagne vinegar
One 1-inch piece ginger, peeled and grated
1 bundle fresh thyme sprigs
1/2 cinnamon stick
1/2 red jalapeno, minced
Kosher salt
Extra-virgin olive oil
Four 5-ounce skin-on Arctic char fillets

Steps:

In a small saucepan, combine the kumquats, marmalade, sugar, vinegar, ginger, thyme bundle, cinnamon stick, jalapenos, 3/4 cup water and a pinch of salt. Bring to a simmer and cook, stirring frequently, until all of the liquid has evaporated and the mixture has slightly thickened, 15 to 20 minutes.
Coat a large saute pan with olive oil and bring the pan to a high heat. Pat the fish dry with paper towels and sprinkle generously with salt.
Coat the BOTTOM of a medium saute pan generously with olive oil.
Lay the fish skin-side down in the large saute pan and lay the oiled smaller saute pan directly on top of the fish to press the skin onto the bottom pan to make it really crispy. Cook the fish for 3 to 4 minutes on the skin side, then remove the top saute pan, flip the fish and cook for another 2 minutes.
Remove the fish from the pan, plate as desired and top with the kumquat compote.