Arctic Char, Avocado Mango Biche Salad, Avocado Chimichurri

Servings

Calories 385kcal

Preheat the oven to 375F.
In a bowl, combine the herbs, garlic, and lemon juice. Whisk in the oil and season with salt and pepper.
2.5 tsp parsley, flat-leaf, fresh, chopped, 2.5 tsp chives, fresh, chopped, 2 tsp oregano, fresh, chopped, 2.5 tsp fresh lemon juice, 1/8 tsp kosher salt, 1/8 tsp black pepper, ground, 2 Tbsp canola oil, 2.5 tsp garlic, fresh, minced
Arrange the fish filets in a roasting dish. Brush the fish with the herb vinaigrette mixture, then place in the oven for 6-8 minutes, until the internal temperature of the fish reaches 145F. Serve with lemon wedges.
4 4-oz Arctic char filets, 4 each lemon wedges

To make the chimichurri, place the avocado half in the bowl and mash it. Add remaining chimichurri ingredients except for oil; mix until well combined. Add canola oil and fold in until well-mixed.
3/4 tsp shallots, minced, 3/4 tsp garlic, fresh, minced, 1.5 tsp cilantro, fresh, minced, 1/2 each avocado, 1/4 tsp red chili flakes, 1/2 tsp red wine vinegar, 1/8 tsp kosher salt, 1/8 tsp black pepper, ground, 1.5 tsp parsley, fresh, minced, 3/4 tsp canola oil

Add all ingredients for salad into a bowl and gently mix until combined.
1/4 oz radishes, julienned, 7.5 oz mango, fresh, peeled, julienned, 7.5 oz avocado, fresh, sliced, 1/3 cup fresh lime juice, 1 tsp kosher salt, 1/2 oz fresno chile pepper, seeds removed, finely chopped, 2/3 oz jalapeno pepper, seeds removed, finely chopped
To serve, place salad on a plate and top with Arctic char, garnished with chimichurri.