Seasoned simply with salt and black pepper, arctic char broils hot and fast until just cooked through, then lands on a bed of black quinoa tangled with capers and rapini, brightened by lemon juice and olive oil.
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Heat salamander and set rack on highest setting.
Combine salt and pepper, and sprinkle over char.
Lightly coat sizzle platter with oil and arrange fish on top.
Sprinkle remaining oil and 1 tablespoon of lemon juice atop each portion of fish.
char under salamander for approximately 3 minutes .
Serve over Black Quinoa (recipe below).
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