Arctic Char & Quinoa

arctic char with summer vegetables over quinoa

Arctic char is part of the trout family, but easily recognizable by it's pink salmon-like flesh. The dish is accompanied by a medley of vegetables and mushrooms, but they can be substituted for any of your own favorites.

An easy and deletable summer front-runner!

Ingredients

For the char:

For the cumin citronette:

Directions

Cumin Citronette:

  1. Heat up a small sauce pot on low-medium heat. Add cumin and toast for 1 minute until fragrant.
  2. Add OJ and simmer for about 20 minutes until slightly syrupy. It should coat the back of a spoon.

Vegetables:

  1. Pre-heat oven to 375F.
  2. Coat zucchini with a dash of EVOO and place on lined sheet tray, roast for 15-20 minutes or until sligtly tender. It should still have some bite.
  3. Do the same for the mushrooms and green beans. Roast for 15 minutes.
  4. Season both vegetables with salt and pepper.
  5. Heat 1 cup water to a boil

Quinoa:

  1. Boil 1 cup water. Season with a splash of EVOO and salt and pepper.
  2. Add quinoa and bring to a boil. Simmer on lowest heat with a lid on for 15 minutes.
  3. Once the 15 minutes are up, turn off heat and let it sit for an additional 10 minutes.
  4. Fluff the quinoa with a fork. Add lemon and additional EVOO, salt and pepper to taste.

Arctic Char:

  1. Heat saute pan on high. 2 minutes.
  2. Pat fish dry with paper towel. Season fish with salt and pepper.
  3. Add 1 Tbsp neutral oil to pan.
  4. Place fish down into pan, skin-side down, away from you so the oil doesn't splash.
  5. Sear fish skin side down for about 2 minutes, gently wiggle pan to loosen skin. If it does not come off, use a spatula and gently pry the fish off.
  6. Flip fish and cook on other side for an additional 30 seconds to 1 minute. Set aside on a cooling rack.
  7. Toss arugula with a dash of EVOO, lemon juice, salt and pepper.
  8. To plate: Place 1 heaping scoop of the quinoa on to a plate, add vegetables on top, place fish on top of vegetables, argula scattered on top of fish, and drizzle the cumin citronette on the fish and around the border of the plate.
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