Food: Recipe

Sauteed Char with Fennel Salad and Mango Vinaigrette

By Rick Moonen

Photo by Tim MacGregor

Sautéed Char with Fennel Salad and Mango Vinaigrette
This tangy dish was developed by Rick Moonen, chef and owner of the RM Seafood restaurant at the Mandalay Bay Resort in Las Vegas.
Serves 4 mango vinaigrette ingredients
  1 ripe mango, peeled and diced
  1-½ cup orange juice
  1-¼ tsp salt
  4 grinds white pepper
  Juice of ¼ lime
  1 pinch cayenne pepper  
  ½ cup extra virgin olive oil

procedure: Place the mango and orange juice in a blender and purée them until they are smooth. Season the puréed fruit with the salt, pepper, lime juice, and cayenne. Turn on the blender, and while the motor is still running, add olive oil in a steady stream. Add more salt and pepper to taste. Pour mixture from the blender into a container and chill in the refrigerator. The vinaigrette can be made several hours in advance.

fennel salad ingredients
  1 bulb fennel, shaved or thinly sliced
  1/6 large red onion, shaved or thinly sliced
  2 oranges
  3 tbsp extra virgin olive oil
  1-½ tsp salt
  4 grinds of white pepper

procedure: Peel the oranges and cut them into segments. Place the segments in a bowl and pour the juice from the cutting board over the top of the pieces, and set the bowl aside. Shave or slice the fennel and place it in a medium-sized stainless-steel or glass bowl. Add the onion slices and olive oil and season with salt and pepper. Mix together well and add the orange mixture. Taste for seasoning and chill until time to serve.

sautÉed char ingredients
  4 six-ounce char filets
  1 oz butter at room temperature
  4 tbsp pure olive oil

procedure: Season the char with salt and pepper and spread a small portion of the butter in a thin layer to the skin side of the fish. Place a large, heavy-bottomed pan over medium heat and add remaining butter. Carefully place the fish in the pan, skin side down, and sautée fillets for three to four minutes until the skin is a crispy golden brown. Turn the fish and sautée the other side for an additional minute. Remove fish to a towel to drain excess fat.

to serve:
Place equal servings of the fennel salad on each plate and spoon the mango vinaigrette in a circle around it. Put the sautéed char on top of the salad. Bon appétit!

Issue 25

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