Broiled Arctic Char with Basil Sauce and Tomato

Ingredients

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Red wine vinegar

  1 tsp or 5g

• Brown sugar

  ¼ tsp packed or 1g

• Garlic

  Raw

  ¼ tsp or 0.7g

• Salt

  Table

  ⅛ tsp or 0.8g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Olive oil

  Salad or cooking

  3 ½ tbsp or 47g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Trout

  Fish, mixed species, raw

  1 fillet or 79g

Directions

1. Cut tomato into 1/3-inch thick slices. Cut lemon into wedges. Mince garlic.
2. Blanch basil in a 1-quart saucepan of boiling water 15 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Squeeze excess liquid from basil and pure in a blender with garlic, salt, and 3 tablespoons oil.
3. Preheat broiler. Line rack of a small broiler pan with foil, then oil foil.
4. Stir together brown sugar and vinegar until sugar is dissolved, then overlap tomato slices on a large plate and drizzle with vinegar mixture. Season with salt.
5. Put fish, skin side down, on pan, then season with salt and pepper and drizzle with remaining 1/2 tablespoon oil. Broil fish about 3 inches from heat (without turning) until just cooked through, 6 to 8 minutes.
6. Put fish on top of tomatoes and spoon basil sauce on top. Serve with lemon.

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