Roasted Arctic Char With Orange Lentil Salad Recipes

PAN ROASTED ARCTIC CHAR WITH ORANGE AND ROSEMARY BEURRE BLANC

Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup orange juice
1/2 cup white wine
2 tablespoons orange zest
1 sprig fresh rosemary plus 1 tablespoon chopped rosemary, for garnishing
2 ounces heavy cream
2 ounces butter, cold and cubed
Salt and freshly ground black pepper
8 orange segments
4 (6-ounce) pieces arctic char, skin removed
Salt and pepper
1/2-ounce olive oil
2 cups cooked wild rice

Steps:

In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.

ROASTED ARCTIC CHAR WITH ORANGE-LENTIL SALAD

Roasted Arctic Char with Orange-Lentil Salad image

Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon.

Provided by Larraine Perri

Categories Fish Roast Quick & Easy Dinner Orange Lentil Healthy Self Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
5 teaspoons olive oil, divided
1 tablespoon balsamic vinegar
3/4 teaspoon kosher salt, divided
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper, divided
1 package (17 ounces) steamed lentils (or 3 cups canned, rinsed and drained)
1/4 cup chopped mint
2 tablespoons finely chopped red onion
4 arctic char fillets (5 ounces each), skin removed
Orange slices and mint sprigs for garnish

Steps:

Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs.

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