Star Anise & Citrus Arctic Char with Parsnip and Okra Purée

This dish features tender Arctic char enhanced by the warm, aromatic notes of star anise and fresh orange zest. Served over a silky parsnip and okra purée, this recipe combines traditional cooking techniques with a creative twist to highlight the unique flavors of each ingredient. It’s a well-balanced meal that is both appealing and satisfying, perfect for pescatarians and those seeking a healthy yet flavorful dining experience.

Ingredients:

• 2 Arctic char fillets
• 2 star anise pods
• 1 orange (zested and juiced)
• 2 medium parsnips, peeled and chopped
• 1 cup okra, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter (optional)
• Fresh herbs for garnish (such as dill or parsley)

Instructions:

1. In a medium saucepan, bring salted water to a boil. Add chopped parsnips and cook until tender, about 15 minutes.
2. In the last 5 minutes of cooking the parsnips, add the sliced okra to the pot.
3. Drain the parsnips and okra, then return them to the saucepan. Add butter, salt, and pepper, and purée using an immersion blender until smooth. If needed, add a splash of water to achieve desired consistency.
4. In a small saucepan, heat olive oil over medium heat. Add star anise and cook for about 1 minute until fragrant.
5. Add the Arctic char fillets to the pan, skin-side down. Squeeze half of the orange juice over the fillets and season with salt and pepper. Cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily.
6. To serve, spread a generous amount of the parsnip and okra purée on each plate, place the Arctic char on top, and drizzle with the remaining orange juice. Garnish with fresh herbs and a sprinkle of orange zest.