Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you can't find arctic char, substitute another sustainable option like Alaskan salmon.

Ivy Manning
Recipe by Cooking Light July 2010

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

total:
20 mins
Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes or until browned. Turn fillets over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover, and keep warm. Wipe pan clean with paper towels.

    Advertisement
  • While fish cooks, place vinegar in a medium bowl. Gradually add oil, stirring with a whisk. Stir in shallots.

  • Return pan to medium-high heat. Add tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; sauté for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette; toss to combine.

  • Arrange 1 1/4 cups arugula on each of 4 plates; top each serving with 1 fillet. Spoon about 1/2 cup tomato mixture over each salad, and sprinkle with 1 1/2 teaspoons nuts.

Nutrition Facts

342 calories; fat 20.5g; saturated fat 3.7g; mono fat 10.4g; poly fat 4.8g; protein 33.1g; carbohydrates 5.9g; fiber 1.6g; cholesterol 80mg; iron 1.5mg; sodium 522mg; calcium 72mg.
Advertisement