- 1/2 cup firmly packed fresh basil leaves
- 1/4 teaspoon minced garlic
- 1/8 teaspoon salt
- 3 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon packed light brown sugar
- 1 teaspoon red-wine vinegar
- 1 small tomato, cut into 1/3-inch-thick slices
- 1 (6-oz) piece arctic char fillet
- Accompaniment: fresh-cut lemon
- Blanch basil in a 1-quart saucepan of boiling water 15 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Squeeze excess liquid from basil and purée in a blender with garlic, salt, and 3 tablespoons oil.
- Preheat broiler. Line rack of a small broiler pan with foil, then oil foil.
- Stir together brown sugar and vinegar until sugar is dissolved, then overlap tomato slices on a large plate and drizzle with vinegar mixture. Season with salt.
- Put fish, skin side down, on pan, then season with salt and pepper and drizzle with remaining 1/2 tablespoon oil. Broil fish about 3 inches from heat (without turning) until just cooked through, 6 to 8 minutes.
- Put fish on top of tomatoes and spoon basil sauce on top. Serve with lemon.