Arctic Char with Blistered Cherry Tomatoes

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 20.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 11.7g
  • Polyunsaturated fat: 3.6g
  • Protein: 31.4g
  • Carbohydrate: 20g
  • Fiber: 2.9g
  • Cholesterol: 65mg
  • Iron: 2mg
  • Sodium: 514mg
  • Calcium: 49mg

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. 1. Preheat oven to 400°.
  2. 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. 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.
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