Ingredients

The following ingredients have 2 Servings
  • 2 Tbsp sweet paprika
  • 2 tsp each dried thyme and dried oregano
  • 1½ tsp chili powder
  • 1 pinch cayenne pepper
  • 1/4 tsp each salt and pepper
  • 2 Arctic char filets
  • 2 C leafy rainbow chard (or spinach/kale)
  • 1/2 medium sweet onion, sliced
  • 1 avocado, sliced thin lengthwise
  • 1 blood orange, sliced across or supremed in segments (or other orange)
  • 2 Tbsp toasted pine nuts
  • crumbled feta (optional topping)
  • 3 Tbsp avocado or olive oil
  • 2-3 Tbsp Thai sweet chili sauce
  • 1½ Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1 medium blood orange (juice and half zest)
  • 1 tsp dried thyme
  • 1 shallot, diced finely
  • 2 cloves garlic, diced finely
  • salt/pepper, to taste

Instruction

  • Prepare the blackening mix and set aside on a plate.
  • Coat the skin-on filets in salt and pepper and then the blackening mix
  • Place onto a hot, oiled (avocado or olive oil), cast-iron skillet for best results.
  • Cook on medium-high heat turning only once until cooked through
  • Set fish aside.
  • Dice shallot and garlic and set aside.
  • Mix vinegar, Thai sweet chili sauce, honey, and blood orange juice and zest with a fork in a medium bowl.
  • Add thyme, shallot, garlic.
  • Slowly whisk in the olive/avocado oil, stirring constantly.
  • Add salt and pepper to taste.
  • Slice orange, onion, avocado for salad
  • Toast pine nuts (can do this in skillet with a smidge of oil on very low heat for 1-2 minutes)
  • Tear rainbow chard/other leafy greens into smaller pieces.
  • Place fish on top of greens, add sliced onions, avocado, orange, pine nuts, optional feta.
  • Drizzle on dressing and you are set!