Honey-Glazed Arctic Char Fillet with Savoy Cabbage, Poblano Pepper and Butternut Squash

Tender arctic char fillet paired with savoy cabbage, poblano pepper and butternut squash and lima beans, finished with chives and curry leaf and a hit of dried oregano and cloves. 1. Pat the arctic char fillet dry and season with sea salt, dried oregano and cloves. 2. Heat peanut oil in a heavy pan and grill the arctic char fillet until it develops a deep golden crust, about 12 minutes. 3. Add savoy cabbage, poblano pepper and butternut squash to the pan and cook until just tender, stirring in chives and curry leaf for fragrance. 4. Cook the lima beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.