TERIYAKI ARCTIC CHAR WITH PICKLED VEGETABLES

Teriyaki Arctic Char with Pickled Vegetables image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

1 1/4 cups sushi rice, well rinsed
Kosher salt
2 carrots
1 medium turnip
1/4 cup rice vinegar
1 tablespoon sugar
Freshly ground pepper
1/4 cup teriyaki sauce
2 tablespoons honey
2 teaspoons sesame oil
4 skin-on arctic char fillets (about 6 ounces each)
2 teaspoons toasted sesame seeds
1 0.17-ounce package sesame-flavored seaweed snacks, cut into strips (about 3/4 cup)

Steps:

Combine the rice, 1 3/4 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and cook until the water is absorbed, about 20 minutes. Turn off the heat and set aside, covered.
Meanwhile, preheat the broiler. Peel the carrots and turnip and shave with a vegetable peeler into thin strips. Combine the shaved vegetables with the vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a large bowl. Mix and massage gently with your hands to evenly coat.
Bring the teriyaki sauce, honey and sesame oil to a simmer in a small skillet over medium heat. Cook, stirring constantly with a rubber spatula, until thickened, 1 to 3 minutes.
Arrange the fish skin-side down on a foil-lined baking sheet; season with salt and pepper. Brush with the teriyaki mixture. Broil until glazed and cooked through, 5 to 7 minutes.
Divide the rice, pickled vegetables and fish among plates. Sprinkle with the sesame seeds. Top the vegetables with the seaweed snack strips.

Nutrition Facts : Calories 560, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 60 milligrams, Sodium 1223 milligrams, Carbohydrate 59 grams, Fiber 3 grams, Protein 41 grams, Sugar 17 grams