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Arctic Char with Pesto & Caesar

Niceland Arctic char with fresh pesto, scratch Caesar, and seared romaine lettuce.⁠

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Niceland Seafood.

Arctic Char


  • 2 ea. Niceland Seafood Arctic char filet 
  • knob of Butter 


  1. Score the skin of the char.
  2. Sear in a pan, flip and baste.
  3. Cook until desired doneness or approx 4-5 min total cook time.



  • 2 cups Fresh basil leaves
  • 1/2 cup Freshly grated Parmesan
  • 1/2 cup Extra virgin olive oil
  • 1/3 cup Toasted pine nuts
  • 3 cloves Garlic


  1. Blend gradually adding in oil in a food processor or blender.



  • Anchovy fillets packed in oil, drained
  • 3 cloves Garlic
  • 2 ea. Egg yolks
  • 2 tbsp. Fresh lemon juice
  • ¾ tsp. Dijon mustard
  • 2 tbsp. Olive oil
  • ½ cup Vegetable oil
  • 3 tbsp. Finely grated Parmesan


  1. Mash (mortar and pestle or mince with knife) together the garlic, anchovies, and a touch of sea salt.
  2. Add into a bowl with egg yolks and whisk together, add in lemon juice and mustard and whisk.
  3. Slowly incorporate oil while continuously whisking. You can always thin out with a touch of water if gets too thick and add more oil if you want it thicker.