Name: Pan-Seared Arctic Char with Olives and Potatoes
Active Time: 30 mins
Total Time: 70 mins
Yield: Serves 4
Ingredients:
- 4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick
- Kosher salt and freshly ground black pepper
- 4 skin-on arctic char fillets (about 5 oz. each), scaled
- 3 Tbs. olive oil
- 2 sprigs fresh rosemary, each about 3 inches long
- 1/2 cup pitted Kalamata olives
- 3 Tbs. roughly chopped fresh flat-leaf parsley
- 1 Tbs. balsamic vinegar
- 4 lemon wedges
- medium saucepan, 12-inch nonstick skillet, slotted spatula
Preparation:
- 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.
Cook's Notes:
- Serve with Frisée and Grape Salad with Verjus and Blue Cheese.
Nutrition Information (per serving):
- Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 2; Protein (g): 33; Monounsaturated Fat (g): 11; Carbohydrates (g): 17; Polyunsaturated Fat (g): 1.5; Sodium (mg): 540; Cholesterol (mg): 0; Fiber (g): 2
from: finecooking.com
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