Roasted Arctic Char With Orange Lentil Salad Recipes

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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

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

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.

ARCTIC CHAR WITH WARM LENTILS



Arctic Char with Warm Lentils image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3/4 cup French green lentils, rinsed and picked over
1 bay leaf
Kosher salt
1 shallot, finely chopped
1/4 cup red wine vinegar
1 1/2 pounds skin-on arctic char or mackerel fillets, pin bones removed, cut into 3-inch pieces
Freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 stalks celery, thinly sliced
2/3 cup packed fresh mint, roughly chopped
1/4 cup salted pistachios, chopped

Steps:

  • Combine the lentils, bay leaf and a generous pinch of salt in a medium saucepan. Cover with water by 3 inches and bring to a boil. Reduce the heat to a simmer and cook until the lentils are tender, about 25 minutes.
  • Meanwhile, combine the shallot, vinegar and 1/2 teaspoon salt in a large bowl; set aside.
  • Season the fish on both sides with salt and pepper. Coat a large nonstick skillet with 1 tablespoon olive oil. Add the fish skin-side down, moving the pieces around so the skin is evenly coated with oil (it?s OK to crowd the fish in the pan). Set the pan over medium heat and cook, occasionally pressing down on the fish, until the skin is golden and the fish is mostly cooked through, about 15 minutes. Flip and cook until opaque, 30 seconds to 1 minute. Transfer to a plate.
  • Drain the lentils and add them to the shallot mixture. Stir in the celery, mint, pistachios and remaining 1/4 cup olive oil; season with salt and pepper. Divide the lentil mixture among shallow bowls and top with the fish.

Nutrition Facts : Calories 560, Fat 29 grams, SaturatedFat 5 grams, Cholesterol 107 milligrams, Sodium 578 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 46 grams, Sugar 4 grams

SHEET PAN ARCTIC CHAR NIçOISE SALAD



Sheet Pan Arctic Char Niçoise Salad image

Combining uncooked and cooked ingredients in a salad creates a depth of flavor and variety of textures. In this niçoise-inspired salad, the potatoes, green beans and fish are all roasted together on a sheet pan and then served atop fresh baby salad greens, herbs and cherry tomatoes.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound baby Yukon Gold potatoes, halved or quartered
1/4 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 large eggs
12 ounces green beans, halved crosswise
1/2 cup pitted kalamata olives, plus 2 teaspoons brine
4 4- to 5-ounce Arctic char fillets, patted dry
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
5 ounces baby salad greens
1 cup mixed fresh herbs (such as parsley and dill)
1 cup cherry tomatoes, halved

Steps:

  • Place a baking sheet in the oven and preheat to 425˚ F. Bring a small saucepan of water to a boil. Fill a bowl with ice water. Toss the potatoes in a separate bowl with 1 tablespoon olive oil and a pinch each of salt and pepper. Add the potatoes to the hot baking sheet, cut-side down, reserving the bowl. Bake until browned on the bottom, about 15 minutes.
  • Meanwhile, add the eggs to the boiling water; cook 9 minutes. Remove and transfer to the ice water; set aside.
  • Add the green beans and olives to the reserved bowl and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. After the potatoes have browned, toss and move to one side of the pan. Add the green beans and olives to the other side. Brush the char with 1 teaspoon olive oil and season with salt and pepper. Place the fillets on top of the vegetables and bake until the fish is just cooked through and easily flakes with a fork, 10 to 12 minutes.
  • Whisk together the mustard, olive brine, vinegar and remaining 2 tablespoons olive oil in a small bowl. Combine the salad greens and herbs in a large bowl; toss with three-quarters of the dressing.
  • Divide the salad among bowls. Top with the fish, tomatoes, potatoes, green beans and olives. Peel and slice the hard-boiled eggs and add to the salads. Drizzle with the remaining dressing.

Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 138 milligrams, Sodium 699 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 34 grams, Sugar 4 grams

ROASTED ARCTIC CHAR AND FENNEL



Roasted Arctic Char and Fennel image

Arctic char, a cousin of salmon and trout, lends itself well to almost any cooking method. We particularly love this versatile fish paired with roasted fennel.

Time 35m

Yield Makes 4 servings

Number Of Ingredients 7

2 fennel bulbs with fronds (sometimes labeled "anise"; 1 lb total)
3 tablespoons extra-virgin olive oil plus additional for drizzling
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 lb arctic char fillet (1/2 to 3/4 inch thick)
1 orange, cut into wedges
an adjustable-blade slicer

Steps:

  • Put oven rack in lower third of oven and preheat oven to 425°F.
  • Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Remove any discolored parts from bulbs and quarter bulbs lengthwise, then cut lengthwise into 3/4-inch-thick slices using slicer.
  • Toss fennel with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch (2-quart) glass or ceramic baking dish. Cover tightly with foil and roast 10 minutes, then remove foil and roast 5 minutes more.
  • Meanwhile, rinse fish and pat dry. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Put fish, skin side down, on fennel in baking dish, spooning some of fennel over fish. Return baking dish to oven and roast, uncovered, until fish is opaque and just cooked through, 10 to 12 minutes.
  • Sprinkle fennel fronds over fish and drizzle with olive oil. Serve with orange wedges for squeezing over fish.

SLOW-ROASTED ARCTIC CHAR WITH LEMON-MUSTARD SEED TOPPING



Slow-Roasted Arctic Char with Lemon-Mustard Seed Topping image

Provided by Bonnie Sanders Polin, Ph.D,

Categories     Fish     Mustard     Bake     Lemon     Seafood     Healthy

Yield Makes 4 servings

Number Of Ingredients 12

1 teaspoon grated lemon zest
1 tablespoon extra virgin olive oil
1 1/2 tablespoons multigrain bread crumbs
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon dried tarragon
2 teaspoons mustard seeds, crushed
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon sugar substitute
Four 5-ounce Arctic char fillets, skin on
Freshly ground pepper

Steps:

  • 1. Preheat the oven to 250°F.
  • 2. In a bowl combine the zest, olive oil, bread crumbs, parsley, tarragon, mustard seeds, vinegar, lemon juice, mustard, and sugar substitute. Line a baking pan with parchment paper and place the fish in the pan, skin side down. Sprinkle with pepper.
  • Spread some of the lemon-herb mixture on each fillet.
  • 3. Bake the char for 30 to 35 minutes, depending on thickness, until the fish is almost completely opaque. Allow to rest for 5 minutes before serving.

BROILED ARCTIC CHAR WITH MARINATED CUCUMBER AND RADISH SALAD



Broiled Arctic Char with Marinated Cucumber and Radish Salad image

As a rule, I stay away from making specific time promises because everyone moves at a different pace, and life gets in the way of a "20-minute recipe." But! I'm going to break my own rule and say that in 20 minutes or less you can have dinner on the table.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 English seedless cucumber (14 to 16 oz/400 to 455 g), very thinly sliced
8 radishes (about 8 oz/225 g), very thinly sliced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill, plus more for serving
2 tablespoons poppy seeds
Kosher salt and freshly ground black pepper
4 (6-oz/170-g) thin pieces skin-on or skinless Arctic char
1/8 teaspoon cayenne pepper

Steps:

  • In a medium bowl, combine the cucumber, radishes, oil, lemon juice, dill, poppy seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Let sit, tossing occasionally, until the cucumbers and radishes soften slightly, 10 to 15 minutes.
  • Meanwhile, cook the fish. Preheat your broiler to high. Line a baking sheet with aluminum foil and place the fish on top. Season with the cayenne pepper and 1 teaspoon each salt and black pepper. Broil until just barely opaque throughout, 3 to 5 minutes. Watch them like a hawk! They cook faster than you think and thin pieces cook super quickly.
  • Serve the fish with the cucumber radish salad, sprinkled with dill, salt and black pepper.

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