Arctic Char With Quinoa Salad



Not Only Is This Dish Rich In Omega-3 Fats, Arctic Char Is A Sustainable Seafood Option With A Rich Buttery Flavour, And Did You Know Quinoa Belongs To The Beets Family? You Can Also Make This Dish With A Meaty Fish Like Sea Bass. Just Cook It The Same, As You Could Char, However With Sea Bass Being A Thicker Fish You Will Have To Cook It A Bit Longer Than Char.

A Great Wine Pairing For This Arctic Char Is Jackson Triggs Merlot And With The Sea Bass Is Inniskilin Chardonnay

Char Ingredients

6 Large Savoy Cabbage Leaves

4 Steaks 5 oz – 150 g  Skinless Arctic Char

2 Bell Peppers – Red and Yellow, Seeded And Diced

1 Onion, Chopped

3 Tablespoons – 45 ml Olive Oil

1 Teaspoon – 5 ml Capers, Drained And Coarsely Chopped

Salt And Pepper

Baby Carrot Puree Ingredients

2 Cups Baby Carrots

1 Can Coconut Milk

1 Cup 35% – Optional Can Use 1 Extra Cup Of Coconut Milk Instead

4 Sprigs Thyme

Quinoa Ingredients

2 Cups Quinoa – White, Red Or Multicoloured

4 Cups Water

Salt For Water

1 Grilled Zucchini Cut Into Cubes

5 Cremini Mushrooms Cut Into Pieces

3 Spring Onions Diced

Salt And Pepper To Taste

But You Can Add Any Vegetables Of Your Choice To The Quinoa

Char Method

With the rack in the lowest position, preheat the oven to 180 °C (350 °F).

With a knife, remove the thick central vein of each cabbage leaf, to make 12 leaf halves.

In a large pot of salted boiling water, blanch the cabbage leaves for about 2 minutes or until slightly tender.

Cool into ice water.

Drain and pat dry.

Season the fish with salt and pepper and wrap each steak with three cabbage leaf halves, letting the fish protrude on each side.

Set aside.

In a large ovenproof skillet, brown the bell peppers and onion in the oil for about 5 minutes and add the capers.

Season with salt and pepper.

Place the fish on the bell peppers in the skillet.

Bake for 8 to 10 minutes, depending on the thickness of the fish, or until the desired level of done..

Serve with white or red quinoa or brown basmati rice.

Baby Carrot Puree Method

Put carrots and cream with the thyme sprigs and bring to a simmer until soft, add more coconut milk as needed.

Once the carrots are soft transfer to a blender and puree adding the coconut milk used to cook them in until it is of a creamy consistency.

Season to taste.

Quinoa Method

Add the Quinoa to the salted water and simmer until cooked according to the packages directions.

If adding other ingredients only cook the Quinoa until it is just about cooked then remove from pot and spread on a baking sheet.

To finish place mushrooms, zucchini and onions in a pan and cook half through adding the quinoa halfway and cooking until onions are cooked through.

Season to taste.

To Plate

Place warmed Quinoa on the bottom, add peppers and onions and place Fish on top.

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