Category
Brunch / Lunch
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Named after Matecumbe Key in Florida, with an LA twist! Perfect recipe before the end of those summer tomatoes and basil!
Ingredients
-
10oz Nordic Catch Arctic Char
-
Dash of Nordic Catch Pure Sea Salt
Dash of pepper
1 pint grape tomatoes, quartered
1 shallot, minced
1 tbsp capers
1/4 cup basil, chiffonade
3 tbsp olive oil
1 bunch asparagus
1 teaspoon olive oil
1/2 lemon juice
-
Dash of Nordic Catch Black Lava Salt
Fish Matecumbe
Asparagus
Directions
Season fish on both sides with salt and pepper
Place fish skin side up on a silicone mat or parchment lined baking tray
Position rack 4-6 inches from top of oven, and set to broil
Cook 4-6 minutes, monitoring closely
Meanwhile...
Combine tomatoes, shallots, capers, basil, olive oil, salt and pepper to taste. Set aside.
After 4-6 minutes, flip over the fish, and add the tomato salsa
Place back in oven and cook until fish flakes in the center with a fork
Don't forget the Asparagus!
Toss asparagus with olive oil and set air fryer to 380 degrees
Alternatively, set pan to medium-high heat and simmer
Cook until crisp tender and browned in some spots (time will vary based on thickness)
Remove everything from heat, top with lemon juice and Nordic Catch Black Lava Salt
Enjoy!
Along the way
