Score the skin-side of the fillets with a sharp knife making a ¼ inch deep cuts in a criss cross pattern. Baste with 100 % Virgin Olive Oil and place under a broiler skin-side up. When cooked, the skin will be crisp. Prepare balsamic vinaigrette dressing with 100% virgin olive oil, balsamic vinegar, fresh roma tomatoes, green sweet pepper, fresh scallions and red onion. Dice, mix together, and add balsamic dressing and any other flavoring of your choosing, or use your favorite bottled vinaigrette. Place a Charr fillet over mixed greens on a plate, and pour vinaigrette dressing over fish. Garnish as desired.
Source: Aquanor Marketing, Inc.
