Arctic Char Gravlax With White Grapefruit Food

ARCTIC CHAR WITH ARTICHOKES AND ZUCCHINI

Steps:

• Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes.
• Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
• Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.

EVERYTHING BAGEL ARCTIC CHAR GRAVLAX

Steps:

• Mix together the salt, sugar, dried minced garlic, dried minced onion, poppy seeds, sesame seeds and zest. Place the fish, skin-side-down, on a long piece of plastic wrap. Splash with the vodka, and then pack the salt mixture on top of the exposed flesh. Sandwich the fillets together, wrap well in plastic wrap, place on a baking sheet or baking dish and refrigerate for about 1 day. Remove the fish from the wrap, rinse well and pat dry. Slice the gravlax very thinly at an angle leaving the skin behind (see Cook's Note). Serve on bagel chips topped with sour cream or cream cheese. Garnish with poppy seeds, sesame seeds and sliced scallions.