A trio of toppings—a lemony sesame seed sauce, a chunky nut-and-herb “pesto,” and sweet-tart pomegranate—boost the flavor and appearance of simple seared Arctic char, a fish from the same family as trout and salmon. You can chop the nuts and herbs in a food processor to save time, but process them separately so that the herbs won’t get bruised and mushy. I like serving this dish with a roasted carrot salad.
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Oh, I used halibut as the Arctic Char didn’t look all that appetizing.
Excellent! Everything can be done in advance except for the cooking of the fish. I made the Tahini and the nut salad early in the morning as well as making the pomegranate molasses—I don’t use enough of it to justify buying a bottle, and it is just so easy to make. I then just cooked the fish at dinner time. This definitely goes into my company worthy category.
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