Arctic Charr with Broccolini and Balsamic
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