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Recipe

Pan-Seared Arctic Char with Olives and Potatoes

Scott Phillips

Servings: 4

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.

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

Nutritional Information

  • Calories (kcal) : 390
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 0
  • Sodium (mg): 540
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 33

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.

Serve with Frisée and Grape Salad with Verjus and Blue Cheese.

Reviews

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Reviews

  • User avater
    user-4811830 | 04/03/2018

    This was great. Super easy and more than the sum of its parts. I'll definitely make this again. Thank you!!

  • briz04 | 06/03/2017

    A favorite in our home now. Didn't need to change a thing.

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