Marinated Arctic Char with Salsa Verde

• 1 tablespoon extra-virgin olive oil, plus more for cooking
• Pinch crushed red pepper
• 2 sprigs fresh thyme, leaves coarsely chopped
• 1 clove garlic, smashed
• 1/2 lemon, zested
• 4 skin-on fillets arctic char
• Kosher salt
• Salsa Verde, for serving, recipe follows
• 1/3 cup white vinegar
• 1/4 cup extra-virgin olive oil
• 3 tablespoons toasted pine nuts
• 2 tablespoons chopped dill
• 2 pinches crushed red pepper
• Pinch kosher salt
• 1 clove garlic, crushed and minced
• 1 bunch parsley, leaves chopped
• 1 zucchini, green skin parts only, small dice
• 1/4 medium red onion, finely diced

1. Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish.
2. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
3. Rub off any excess herbs to prevent burning.
4. Coat a medium saute pan with olive oil and bring to high heat.
5. When the oil is hot, add the fish skin-side down.
6. Resist the urge to try to move the fish.
7. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself.
8. Carefully flip and continue cooking until just cooked through, about 4 minutes more.
9. Serve with the Salsa Verde.
10. Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl.
11. Taste and season with more salt, if necessary.
12. Serve at room temperature.
13. Yield: 2 cups.

extravirgin olive oil, red pepper, thyme, clove garlic, lemon, skin, kosher salt, salsa, white vinegar, extravirgin olive oil, nuts, dill, red pepper, kosher salt, clove garlic, parsley, zucchini, red onion

Taken from www.foodnetwork.com/recipes/anne-burrell/marinated-arctic-char-with-salsa-verde-recipe.html (may not work)