Our normal repertoire at home, when it comes to seafood, is shrimp, salmon and occasionally, halibut or sole. Until recently when I saw arctic char on a couple of restaurant menus I had not given much thought to preparing it at home. Then I noticed it was popping up at my local grocery store and fish monger more frequently. So, I decided to do a little research.
Arctic char is a fish that is mostly farm-raised in Iceland. It is firm enough for grilling but moist and delicate to taste, arctic char is pinkish orange in color and described as a cross between salmon and trout. It has a balance of natural richness and stands up to bold flavors. It doesn’t get lost like a halibut, sole or other mild whitefish. It is recommended for people who prefer not to eat strong tasting fish but want the health benefits of omega-3’s.
That’s all it took to sell me on arctic char. I gave it a whirl with the below recipe from the Food Network and found it to be easy, as well as, delicious. Let me know what you think!
Arctic Char with Mushrooms Recipe
4 6-ounce skinless arctic char fillets (about 1 inch thick)
Kosher salt and freshly ground pepper
4 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces white button mushrooms, sliced
2 shallots, finely chopped
2 tablespoons red wine vinegar, plus more for drizzling
2 teaspoons whole-grain mustard
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
2 bunches arugula, trimmed
Preheat the oven to 350 degrees. Season the fish with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes. Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes.
Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 3 tablespoons oil. Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute. Stir and cook until browned all over, about 3 more minutes. Add the shallots and cook until soft, stirring, about 2 minutes. Whisk in 2 tablespoons vinegar and the mustard and bring to a boil. Remove from the heat and stir in the chives and parsley.
Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss. Divide among plates and serve with the fish. Spoon the mushrooms and pan juices on top.
Per serving: Calories 376; Fat 19 g (Saturated 3 g); Cholesterol 80 mg; Sodium 399 mg; Carbohydrate 14 g; Fiber 1 g; Protein 38 g