Arctic Char With Chinese Broccoli And Sweet Potato Purée Food

ARCTIC CHAR WITH CHINESE BROCCOLI AND SWEET POTATO PURéE

Arctic Char with Chinese Broccoli and Sweet Potato Purée image

Provided by Quinn Hatfield

Categories Fish Sauté Low Fat High Fiber Vinegar Broccoli Sweet Potato/Yam Fall Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

3 red-skinned sweet potatoes (yams; about 2 1/2 pounds)
1 teaspoon (or more) hot prepared Chinese mustard
1 cup balsamic vinegar
1 1/2 teaspoons soy sauce
1 pound Chinese broccoli or broccoli rabe (rapini),* large outer leaves removed, cut crosswise on diagonal into 1/4-inch-thick slices
2 slices bacon, cut into 1-inch pieces
2 teaspoons yellow mustard seeds
4 5- to 6-ounce arctic char fillets
2 tablespoons vegetable oil, divided

Steps:

Preheat oven to 400°F. Wrap sweet potatoes individually in foil. Roast until tender, 1 to 1 1/2 hours. Cool and peel. Puree in processor until smooth. Measure 3 cups puree and transfer to microwave-safe bowl. Stir in mustard. Season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Boil vinegar in small saucepan until reduced to ` cup, about 8 minutes. Stir in soy sauce. Remove from heat.
Cook broccoli in pot of boiling salted water until crisp-tender, about 1 minute. Drain; set aside. Cook bacon in medium skillet over medium heat until edges are crisp. Transfer to paper towels to drain. DO AHEAD: Reduction and broccoli can be made 2 hours ahead. Let stand at room temperature.
Process mustard seeds in spice grinder until coarsely ground. Sprinkle fish with salt and pepper. Sprinkle ground seeds over top of fish. Heat 1 tablespoon oil in large skillet over medium-high heat. Add fish, mustard side down, and cook until brown and just opaque in center, about 3 minutes per side.
Meanwhile, rewarm puree in microwave until heated through. Heat 1 tablespoon oil in another large skillet. Add broccoli and bacon; sauté until heated through. Season with salt and pepper.
Divide broccoli, fish, and puree among plates. Drizzle with balsamic reduction and serve.
*Chinese broccoli is also called gai lan or Chinese kale; it's available at Asian markets. Broccoli rabe is an Italian leafy green vegetable with scattered clusters of broccoli-like florets; you'll find it at some supermarkets and at specialty foods stores.

OH MY ARCTIC CHAR!

Oh My Arctic Char! image

I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.

Provided by melanienl

Categories Seafood Fish

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 (10 ounce) fillet arctic char, rinsed and patted dry
1 pinch sea salt to taste
1 lime, zested and juiced
¼ cup olive oil
¼ cup sherry wine
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 10.2 g, Cholesterol 38.3 mg, Fat 38.7 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 5.9 g, Sodium 455.3 mg, Sugar 0.8 g

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