Pan Seared Arctic Char With Olives And Potatoes Recipes
PAN-SEARED ARCTIC CHAR WITH OLIVES AND POTATOES
Looking for a fish you can feel good about eating? Arctic char is a fast-reproducing fish that is a good, sustainable alternative to Atlantic salmon, which it resembles in flavor and texture.
Provided by Jay Weinstein
Categories Main Course
Yield 4
Number Of Ingredients 9
Steps:
- In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes. Drain. Set aside.
- Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 1-1/2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.
- Add the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.
Nutrition Facts : ServingSize 4, Calories 390 kcal, Fat 190 kcal, SaturatedFat 2 g, TransFat 21 g, Carbohydrate 17 g, Fiber 2 g, Protein 33 g, Sodium 540 mg, UnsaturatedFat 12.5 g
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