Pan Seared Arctic Char with Olives and Potatoes
Serves: 4
Ingredients:
4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
4 skin-on arctic char fillets (about 5 oz. each), scaled
3 tablespoons olive oil
2 sprigs fresh rosemary, each about 3 inches long
½ cup pitted Kalamata olives
3 tablespoons roughly chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
4 lemon wedges
Kosher salt and freshly ground black pepper
4 skin-on arctic char fillets (about 5 oz. each), scaled
3 tablespoons olive oil
2 sprigs fresh rosemary, each about 3 inches long
½ cup pitted Kalamata olives
3 tablespoons roughly chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
4 lemon wedges
Directions:
In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes. Drain. Set aside.
Pat the fish dry and season with sea salt and pepper to taste. Heat half of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.
Add the remaining olive oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.
Pat the fish dry and season with sea salt and pepper to taste. Heat half of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.
Add the remaining olive oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.
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