| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 6-ounce skinless arctic char fillets (about 1 inch thick)
- Kosher salt and freshly ground pepper
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 8 ounces white button mushrooms, sliced
- 2 shallots, finely chopped
- 2 tablespoons red wine vinegar, plus more for drizzling
- 2 teaspoons whole-grain mustard
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh parsley
- 2 bunches arugula, trimmed
Instructions
- Preheat the oven to 350 degrees. Season the fish with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes. Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes.
- Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 3 tablespoons oil. Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute. Stir and cook until browned all over, about 3 more minutes. Add the shallots and cook until soft, stirring, about 2 minutes. Whisk in 2 tablespoons vinegar and the mustard and bring to a boil. Remove from the heat and stir in the chives and parsley.
- Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss. Divide among plates and serve with the fish. Spoon the mushrooms and pan juices on top.
Nutrition Facts
| Calories | 376 |
| Total Fat | 19 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 80 milligrams |
| Sodium | 399 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 1 grams |
| Protein | 38 grams |
Reviews
wonderful and simple. The only change I made was using white wine in the shallot mushroom mixture and vinegar and oil in the arugala.
Fast, easy and tasty. I’ll make this again. I made the Arctic Char for 2 people but made the mushroom/shallot mixture for 4. I always like more topping or sauce. I think it was perfect with double the topping. Very tasty. But best of all, easy and quick.
I gave this recipe a try based on the few other rave reviews. However I am pretty disappointed. It was an expensive meal and not even a good one.
The mushroom topping is average at best and not worth the effort. The arugula is plain and missing something. The only thing I liked about the recipe is how perfectly moist the salmon came out. I did skin side down in the pan and skin side up in the oven.
Excellent! If you love mustard, red wine vinegar and mushrooms, this dish is for you. Very French inspired. I prepared the sauce with a Barramundi- and was outstanding. The sauce is bold and flavorful and actually pairs nicely with the fish and the arugala salad is a nice balance to the boldness of flavors. Pair it with a nice white wine and you are in heaven with this.
This was quite good. Be careful with the vinegar. Be creative with adding other veges.
Loved it. Substituted organic salmon for the char since I couldn’t find it here. It save me 30 calories and was delicious.
Just made this tonight, and it was delicious! Added some shiitake mushrooms too, as I love their texture. Might add a half teaspoon less vinegar next time, as I feel the full amount may have overpowered the other flavors a bit, but otherwise, this is excellent. Get the Artic char if you can find it, it’s definitely worth it!!!
Delicious! and easy to prepare. We used cod instead of char. We also substituted spinach for the arugula. We tossed it in the pan to wilt a bit.
I guess I really liked it. I was on my last bit of it when my boyfriend looked over and and was like “whoa!” He was only half done.
Had to use tilapia. Purse strings are tight and couldn’t really find arctic char anywhere. So tasty and ready to have it again. Bummed I didn’t get to have left overs for lunch. Boyfriend called dibbs.
really rather easy and delicious and light. i added more veggies to the mushrooms (zucchini) because i had them laying around. arctic char was a welcome break from salmon — a little heartier.