Recipes

Arctic Charr with Broccolini and Balsamic

  • March 20, 2019

Rich Arctic Charr, briny Kalamata olives, bright orange zest, and delicious broccolini come together for this wonderfully flavorful meal.

DLM Extra-Virgin Olive Oil

1 bunch broccolini, trimmed into 3 inch pieces

½ cup water

2 garlic cloves, chopped

1/3 cup pitted Kalamata olives, halved

2 tsp orange zest

Pinch of red pepper flakes if desired

(2)  6 to 8-ounce Arctic Charr fillets with skin

Salt and pepper to taste

1 Tbsp (or more to taste) DLM Aged Balsamic Vinegar of Modena

Heat about 1 tablespoon olive oil in a nonstick sauté pan over medium-high heat. Add the greens and sauté for 1- 2 minutes. 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. Stir in olives, orange zest, and pinch of chili flakes. Transfer mixture to bowl; and set aside.

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. Turn fish over and cook just until fish is opaque in center, about 3-4 minutes longer. Transfer to plates.

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.

SERVINGS: Serves 2

ALLERGENS: Fish

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