Arctic Char with Smoked Pistachios, Arugula Salad with Local Honey Chili Vinaigrette and Coconut Jasmine Rice is made at Angler’s Seafood House, 1004 Mass.

Restaurants, I love them all: bistros, cafes, steak or barbecue joints, bar and grills, hoity-toity French places, down-home country diners, Italian, Mexican, Greek, Thai, Chinese, sushi bars, new cuisine, old cuisine. You get the idea.

I get a thrill when trying a new restaurant on the scene and a palpable comfort when patronizing my old favorite dining spots. When I find a dish I really love, I enjoy trying to replicate it in my own kitchen — sometimes successfully; other times, not so much.

So, when Go! editor Christy Little said, “We need someone to write a new column featuring recipes of readers’ favorite restaurant dishes,” I flung myself at her feet and pleaded, “Me, me! Oh, pul-eeze let it be me!”

(OK, I exaggerate. But, suffice it say, personal pride and decorum flew out the window for a moment.)

Fortunately, I secured the tasty assignment and, since it is the Lenten season, called on Angler’s Seafood House for our inaugural “Recipe on Request” column. Subsequent featured recipes (scheduled to appear in the first Go! of every month) will be determined by you, our hungry readers.

Angler’s, 1004 Mass., opened in September of 2008 with a lofty goal: To create a successful, sustainable, fresh seafood restaurant in the heart of the Midwest. Co-owners Vu “Ted” Nguyen and Jeff Lewis are committed to serving in-season finfish and shellfish from sustainable sources, as well as local meats, honey, bread and produce, whenever possible, and their “Recipe on Request” offering this month fits the bill.

Char is considered a sustainable substitute for “farmed” salmon, is an excellent source of omega-3 fatty acids and lends itself to a multitude of preparations. Enjoy!

Arctic Char with Smoked Pistachios, Arugula Salad with Local Honey Chili Vinaigrette and Coconut Jasmine Rice

2 pounds Arctic char fillets (available by the pound at Angler’s: may substitute trout or salmon)

1/4 pound micro arugula

2 cups honey-chili vinaigrette (recipe below)

1 cups Nut Nation smoked pistachios

4 cups cooked jasmine rice

1/4 cup coconut milk

Preheat grill/griddle and season with oil to prevent fish from sticking.

Pat filets (6-8 oz. fillets recommended) dry and lightly brush with olive oil. Season with sea salt and cracked pepper. Place fillets on grill over medium-high heat. Cook for two minutes and rotate 90 degrees for cross-hatch. Turn fillet over and repeat. (As a general rule of thumb, cook fish 10 minutes for every inch if thickness over direct heat.)

Char is best cooked to medium (130-135 degrees).

Honey Chili Vinaigrette

1/2 cup Anthony’s Beehive Kansas honey

6 tablespoons rice wine vinegar (unseasoned)

1 teaspoon fish sauce

3 tablespoons spicy Asian chili sauce

1 teaspoon sesame oil

1 cup olive or canola oil

Whisk first four ingredients and slowly add oil while whisking to emulsify. While waiting for grill to preheat, assemble the arugula salad. Combine arugula with honey chili vinaigrette and toss with pistachios. Mix cooked jasmine rice with coconut milk. Plate char over rice with arugula salad on top. Serves 4.