Pan Seared Arctic Char With Olives And Potatoes is a delicious and flavorful dish that highlights the delicate flavors of arctic char, combined with the briny and tangy notes of Kalamata olives. The recipe begins by boiling small red potatoes until they are tender but still hold their shape. Once cooked, the potatoes are set aside, ready to be incorporated into the final dish. This step ensures that the potatoes have a creamy texture while maintaining their distinct bite. The arctic char fillets are seasoned with salt and pepper, giving them a simple yet delicious flavor profile. They are then seared in a hot skillet with olive oil, allowing the skin to become crispy and golden brown. The fish is cooked until it is perfectly flaky and moist on the inside. In the same skillet, the reserved boiled potatoes are cooked with rosemary, infusing them with aromatic flavors. The olives, parsley, balsamic vinegar, salt, and pepper are added to the pan, creating a vibrant and tangy mixture that perfectly complements the fish. Once the potato and olive mixture is heated through, it is arranged around the cooked arctic char fillets, creating an enticing and visually appealing presentation. The dish is finished with a squeeze of fresh lemon juice, enhancing the flavors and adding a bright citrusy note.
Pan Seared Arctic Char With Olives And Potatoes is a delightful combination of textures and flavors. The crispy skin of the fish, the creamy and tender potatoes, and the briny olives create a harmony of taste in every bite. It is a dish that showcases the delicate nature of arctic char while incorporating Mediterranean-inspired ingredients for a satisfying and well-rounded meal.
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
INSTRUCTIONS:
- 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 vinegar, 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.
NUTRITIONAL INFORMATION:
PER SERVING
- 390 CALORIES | 33G PROTEIN | 17G CARB | 21G TOTAL FAT | 2G SAT FAT |
11G MONOFAT | 1.5G POLY FAT | 0MG CHOL | 540MG SODIUM | 2G FIBER
NOTE:
- Looking for a fish you can feel good about eating? Arctic char is a good, sustainable alternative to Atlantic salmon, which it resembles in flavor and texture.
MORE ABOUT ARCTIC CHAR:
- Caught in Alaska and the Pacific Northwest, char is getting its share of attention because it is a fast reproducing fish that is available as both wild and farmed (which is a good alternative to wild because it’s raised sustainably).
- A distant cousin of salmon and trout, char has a mild salmonlike flavor and a beautiful pink color—the result of its natural diet, which includes tiny crustaceans like pink shrimp. Arctic char takes well to virtually any cooking method, and it’s hard to overcook thanks to its fatty texture.
