Arctic Char with Blistered Cherry Tomatoes

Arctic Char with Blistered Cherry Tomatoes Recipe
Photo: Marcus Nilsson; Styling: Philippa Brathwaite
Farmed char is widely available and has a mild flavor and a great texture. It's similar to salmon but not quite as rich and fatty. Wild arctic char from the northern seas is available only for a few weeks in late summer, when the ice has melted enough for the local fishermen to reach them. It is a sought-after delicacy, and one that will cost you. If you find fresh, it's well worth the splurge.

Yield:

4 servings (serving size: 1 fillet and about 3/4 cup tomato mixture)
Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 380
Fat 20.4 g
Satfat 3.8 g
Monofat 11.7 g
Polyfat 3.6 g
Protein 31.4 g
Carbohydrate 20 g
Fiber 2.9 g
Cholesterol 65 mg
Iron 2 mg
Sodium 514 mg
Calcium 49 mg

Ingredients

3 tablespoons extra-virgin olive oil, divided
4 (6-ounce) arctic char fillets
3/4 teaspoon coarse salt, divided
1/2 teaspoon black pepper, divided
4 garlic cloves, halved
3 pints multicolored cherry tomatoes
1/4 cup thinly sliced fresh basil
2 shallots, thinly sliced

Preparation

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fillets, flesh side down, to pan, and sauté for 2 minutes. Place pan in oven; cook at 400° for 3 minutes or until desired degree of doneness.

3. Heat a large cast-iron skillet over medium heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add garlic, and cook 2 minutes or until lightly browned, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; sauté for 2 minutes or until skins blister, stirring frequently. Remove pan from heat. Sprinkle tomato mixture with the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, basil, and shallots; toss to combine. Serve with fish.

Barton Seaver,

Cooking Light

May 2011
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