There’s more than one fish in the sea

Recipe.

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

Ingredients

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

Directions

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