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1
Preheat the fryer to 350 degrees F.
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2
Whisk together the brown sugar, ancho chili powder, cinnamon, cumin, salt and black pepper in a small bowl.
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3
Preheat the grill, a grill pan or a nonstick saute pan over high heat.
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4
Brush both sides of the char with the oil and sprinkle with salt and black pepper.
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5
Rub one side of each fillet with some of the spice rub.
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6
Cook the char rub-side down until golden brown and a crust has formed, about 3 minutes, and then flip and continue cooking to medium doneness, 3 to 4 minutes longer.
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7
Slice the skin into 1/4-inch strips, and then dredge in the rice flour.
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8
Fry until crispy, about 1 minute.
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9
Transfer to a paper-towel-lined sheet tray and immediately sprinkle with salt.
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10
Plate the fish rub-side up, topped with the crispy skin.
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11
Serve some of the Salsa Vera Cruz alongside, and garnish with cilantro leaves and pumpkin seeds.
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12
Heat a large saute pan over medium heat.
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13
Combine the tomatoes, olives, capers, oregano, thyme, garlic, jalapenos and red onions in a medium bowl.
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14
Add the canola oil to the pan, and cook the mixture 1 minute.
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15
Remove the pan from the heat and let sit 2 minutes.
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16
Transfer to a bowl and let cool to room temperature.
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17
Finish with the olive oil and season with salt and black pepper.
