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.
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Recipe source: Food Network Magazine
- 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
- 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 (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.