Artic char is similar to salmon and trout
We're at day four of having fish for dinner every night and still having variety. Per my previous posts, I believe if your diet consists mainly of fish (for dinner) you'll lose weight and feel great. I'm living proof.
Somehow I've made it this far through life without having artic char. I was at the fish counter the other day intending to get salmon and spotted the colorful filets nearby. There was a short description saying it is in the salmon and salmon trout family and I thought I'd give it a try. It's a bit more orange than salmon. And it sure is good!
I decided to roasting would be best
I figured if it's close to salmon roasting it would be a good idea. I'm all about roasting fish these days since there's no smell or smokey kitchen to contend with. Prior to roasting I prepared it with extra virgin olive oil, porcini mushroom sea salt and roasted garlic powder.
Cover with sliced lemon and heirloom tomatoes
My friend Bobby from the Y had given me heirloom tomatoes from his garden. I layered the tomatoes on the char with sliced lemons and put in a 450 degree oven for 12 minutes.
Not the prettiest picture - but to show you, once you've finished roasting take a fork and knife and peel the flesh away from the skin - it comes right off.
Here's the finished plate - I served over broccoli rabe
My first artic char - but certainly not my last!
I'm making this dish a permanent part of my repertoire. It tastes a bit like salmon but there's definitely a difference. Try it, you'll like it! I cheated on the side dish and bought prepared broccoli rabe from Citarella.
1/2 lb artic char per person
2 tbspns extra virgin olive oil
1 tspn porcini sea salt (or just use regular sea salt if you don't have the fancy stuff)
1 tspn Meyer lemon zest (I bought a jar of this at Williams Sonoma - you can make your own zest if you don't have the jarred on hand)
1 tspn roasted garlic powder
1 lemon sliced
1 heirloom (or regular) tomato sliced
Pre-heat your oven at 450 degrees
Cover the artic char in the olive oil
Add dry ingredients
Layer the lemon and tomato alternately on top of the char
Place in oven proof sauté pan
Roast for 12 minutes
Remove from oven
Take a knife and fork and peel flesh away from the skin