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.
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
How to Make It
Preheat oven to 400°.
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.
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.
I liked the flavor of the Arctic Char. I am not a big Salmon fan so this is a great compromise since hubby is. I sautéed onions to go with the tomatoes instead of using shallots. I served it with Arugula and added fresh Thyme on top. I think it's an easy weeknight dish.
Used Salmon because Char was not available. Tasted great. Loved the tomatoes. Served with CL roasted garlic kale for a light and flavorful meal. Used the left over tomatoes and kale in scrambled eggs the next morning - tasted great
This was a very fast and easy recipe. It was also extremely flavorful. I ran out of tomatoes making my side dish so I took a 14oz can of diced tomatoes, cooked it like the directions for the fresh tomatoes on the sauce except simmered it a bit longer to have some of the extra juices evaporate. It was a heavier/thicker consistency than the photo (maybe because I used the canned diced tomatoes) but still delicious. I paired it with a side of cous cous dressed with cucumbers, tomatoes, parsley, onion, olive oil and lemon juice! Yum!