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Wednesday, April 5, 2017


This dish is a knockout— the deep, rich fl avor of arctic char paired with a
sweet, creamy pear sauce. It’s a nice dish to make in early fall, when it’s still
warm enough to sneak out to the grill and when pears are just coming into
season. But, hey, if you live where the temperatures drop quickly in the fall,
simply break out a grill pan and bring the grilling life indoors.

2 firm- ripe pears, such as Bartlett, peeled, cored, and diced
2 tablespoons packed light brown sugar
1⁄2 cup hard cider
1⁄2 cup heavy cream
16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
3 tablespoons olive oil
Four 6- ounce pieces arctic char fillet, skin on
Salt and freshly ground white pepper

1. To make the pear butter sauce, combine the diced pears, brown sugar, and hard cider in a medium saucepan. Cook over medium- high heat until the pears are translucent, about 5 minutes. Add the cream and cook until reduced by half, about 6 minutes. Add the butter, several pieces at a time, whisking constantly to blend and removing the pan from the heat periodically to prevent the sauce from breaking. (Do not allow the sauce to boil or it will separate.) Add 1 ⁄4 teaspoon salt and 1 ⁄8 teaspoon white pepper, and whisk to blend. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.
2. Preheat a well- oiled grill to medium- high.
3. Season both sides of each fi llet with salt and white pepper to taste, and place the fi sh on the grill. Grill until the center is still slightly pink, rotating the fish 90 degrees halfway through cooking to form nice grill marks, 3 to 4 minutes total. Turn the fi sh over and grill, rotating it again halfway through, for 3 to 4 minutes.
4. Drizzle the arctic char with the pear butter sauce, and serve immediately.
4 servings

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