Arctic Charr with Broccolini and Balsamic | Dorothy Lane Market

Arctic Charr with Broccolini and Balsamic

PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • DLM Extra-Virgin Olive Oil
  • 1 bunch broccolini, trimmed into 3-inch pieces
  • ½ cup water
  • 2 garlic cloves, chopped
  • ⅓ cup pitted Kalamata olives, halved
  • 2 tsp orange zest
  • Pinch of red pepper flakes
  • 2 6- to 8-oz Arctic Charr fillets wiith skin
  • Salt and pepper to taste
  • 1 Tbsp DLM Aged Balsamic Vinegar of Modena

INSTRUCTIONS

1
Heat about 1 tablespoon olive oil in a nonstick sauté pan over medium-high heat. Add the greens and sauté for 1- 2 minutes.
2
Pour in 1/2 cup water, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes. Add garlic and stir 30 seconds.
3
Stir in olives, orange zest, and pinch of chili flakes. Transfer mixture to bowl; and set aside.
4
Place pan back over medium heat and swirl in a little olive oil. Season fish fillets on both sides generously with the salt and pepper. Add fish, skin side down, and cook until skin is crisp, about 3-4 minutes.
5
Turn fish over and cook just until fish is opaque in center, about 3-4 minutes longer. Transfer to plates.
6
Briefly reheat greens mixture and spoon over the fish. Season to taste with salt and pepper. Drizzle a little of the DLM Aged Balsamic Vinegar over the dish to finish.

IN THIS RECIPE

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Arctic Charr with Broccolini and Balsamic

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 2

INGREDIENTS

  • DLM Extra-Virgin Olive Oil
  • 1 bunch broccolini, trimmed into 3-inch pieces
  • ½ cup water
  • 2 garlic cloves, chopped
  • ⅓ cup pitted Kalamata olives, halved
  • 2 tsp orange zest
  • Pinch of red pepper flakes
  • 2 6- to 8-oz Arctic Charr fillets wiith skin
  • Salt and pepper to taste
  • 1 Tbsp DLM Aged Balsamic Vinegar of Modena

INSTRUCTIONS

1
Heat about 1 tablespoon olive oil in a nonstick sauté pan over medium-high heat. Add the greens and sauté for 1- 2 minutes.
2
Pour in 1/2 cup water, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes. Add garlic and stir 30 seconds.
3
Stir in olives, orange zest, and pinch of chili flakes. Transfer mixture to bowl; and set aside.
4
Place pan back over medium heat and swirl in a little olive oil. Season fish fillets on both sides generously with the salt and pepper. Add fish, skin side down, and cook until skin is crisp, about 3-4 minutes.
5
Turn fish over and cook just until fish is opaque in center, about 3-4 minutes longer. Transfer to plates.
6
Briefly reheat greens mixture and spoon over the fish. Season to taste with salt and pepper. Drizzle a little of the DLM Aged Balsamic Vinegar over the dish to finish.

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