Arctic Charr with Broccolini and Balsamic

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.

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