"Artic char is a close cousin to salmon and trout. It has a pinkish orange flesh, but is slightly milder and more delicate. If you can't find it, substitute salmon."
(serves 4)
1 lemon
1/2 cup green olives with pits (3-4 oz.), rinsed, pitted, and coarsely chopped
1 T. capers, drained and rinsed
4 T. EVOO
4 artic char or salmon fillets, skin on, 1/2-3/4" thick (5 oz. each)
1/2 cup loosely packed Italian flat-leaf* parsley leaves, coarsely chopped
Kosher salt
Freshly* ground pepper
For Warm Olive and Lemon Dressing: Zest and juice lemon. In a small saucepan combine olives, capers, lemon zest, and juice. Slowly stir in 3 T. of the olive oil until combined. Warm over low heat 5-10 mins., stirring occasionally (do not simmer). Remove from heat. Preheat broiler. Season fish with S&P. Rub both sides with remaining 1 T. oil. Place skin sides down in a baking pan. Broil 7 mins. or until fish flakes easily with a fork. Just before serving, stir parsley into the dressing; spoon over fish.
"Know yourself best, and surround yourself with the rest."
Have FUN out there today!!! And, try to stay DRY.
Love,
MM
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