Fish for Dinner: Arctic Char with Mushrooms and Arugula

A healthy, quick, and easy dinner -- Arctic Char with Mushrooms and Arugula

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.
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The Occasion: Arctic Char with Mushrooms and Arugula is a healthy family dinner for a busy weeknight. Quick and easy, this one comes together in just under 30 minutes (okay, 40 minutes including the herb and veggie chopping).

What Makes This Special? It’s essentially an all-in-one meal, salad and main course together again at last. Not only does it look elegant on the plate but I also appreciate it at clean-up time – consolidated leftovers and fewer dishes to wash.

The Playlist: If it’s a busy weeknight you may not have time or interest for a dinnertime musical interlude. So here’s a quickie to keep you moving during the prep.

Serve With: You don’t need to add anything else, but a few sliced tomatoes on to the plate will provide color, flavor, and nutrients to your salad-fish dinner combo. A cool glass of wine or iced tea will provide hydration and happiness to the diner.  Click on the photos to enlarge them and read the captions.

The Verdict: I really like the mild, sweet flavor of char and its medium-firm, flaky texture -- perfect for a salad presentation. The recipe from Food Network Magazine is quick and super-easy. Use it as a springboard for your own creative ideas. Want to substitute fresh baby spinach or other greens for the arugula? Go right ahead. Craving new flavors with the mushrooms? Swap the mustard and/or vinegar (rice vinegar and wasabi mustard might be nice if you like it spicy!) Different herbs? Sure. There’s no wrong way to do this. We will be doing variations on this fish-salad theme all summer long, even when it’s not a busy weeknight!

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Arctic Char with Mushrooms and Arugula
Recipe source: Food Network Magazine
 
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

 
DIRECTIONS:

• 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.

NOTE: If desired, you can skip the oven and continue cooking the fish in the skillet but turn the heat down to medium-low after you flip the fish. Keep a close eye for doneness, approximately 3-4 minutes on the second side.

• Meanwhile, wipe out the skillet (or get an additional skillet if you choose to continue cooking the fish in the first pan), 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.

What's your favorite all-in-one dinner dish? Share the details in the Comments