Seared Arctic Char with Warm Mango-Lime Salsa

Ingredients

• 4 servings pepper black freshly ground to taste
• 1 tablespoon butter 
• 2 tablespoons canola oil 
• 0.8 cup chicken broth 
• 24 ounce arctic char fillets , skin on
• 4 servings rice hot cooked
• 1 teaspoon cornstarch 
• 0.3 cup rum dark
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated finely chopped
• 0.5  to 1 jalapeño chile seeded finely chopped
• 1 tablespoon juice of lime fresh
• 1 cup mangos cubed
• 0.3 cup pineapple-orange juice concentrate undiluted thawed
• 4 servings salt to taste
• 0.5 cup shallots finely chopped
• 1 teaspoon water 

Equipment

• frying pan
• sauce pan
• oven

Directions

1. Melt butter in medium saucepan over medium-low heat. Stir in shallot and jalapeo. Cook, stirring often, 4 minutes or until shallot is soft.
2. Stir in broth, juice concentrate, and ginger. Increase heat, and boil gently 5 minutes or until reduced to 1 cup. Stir in mango and rum; simmer 2 minutes.
3. Combine cornstarch and water, and stir into mango mixture. Bring to a boil, and boil 1 minute.
4. Remove from heat, and stir in lime juice and salt; keep sauce warm.
5. Sprinkle fish with salt and pepper.
6. Heat a large, heavy ovenproof skillet over medium to medium-high heat.
7. Add 2 tablespoons oil.
8. Place fillets, seasoned side down, in skillet; cook 1 to 2 minutes or until golden brown. Flip fillets, and put pan in oven. Roast at 425 for 4 to 5 minutes or until fish flakes with a fork.
9. Place fillets on plates, divide sauce evenly over fish, and sprinkle with cilantro.
10. Serve with rice, if desired.