Food

Recipe: Pan-Fried Arctic Char with Pea Pesto

If you want to eat more varieties of fish for dinner, Arctic char is a good option even for those not-so-adventurous eaters.

If you want to eat more varieties of fish for dinner, Arctic char is a good option even for those not-so-adventurous eaters. It has a mild, salmon-like flavour and a texture similar to trout. Served with this simple pesto made with frozen peas and lots of fresh herbs.

Pan-Fried Arctic Char with Pea Pesto

By Josie Malevich

Ingredients

  • 1 cup frozen peas, thawed and blanched
  • ½ cup basil leaves
  • ¼ cup parsley leaves
  • ¼ cup toasted walnuts, chopped
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper, to taste
  • ¼ tsp hot pepper flakes

Pan-Fried Arctic Char:

  • 2 Arctic char fillets, each about 5 to 6 oz
  • Salt and freshly ground pepper, to taste
  • 2 tsp chopped fresh thyme
  • 1 tbsp olive oil
  • ¼ lb asparagus, trimmed and steamed (optional)
  • Lemon wedges, for serving (optional)

Preparation

Pea Pesto:

Add peas, basil, parsley, walnuts, olive oil, lemon juice, water, garlic, salt, pepper and pepper flakes to small food processor or blender; pulse until coarsely ground. Refrigerate in airtight container for up 2 days. Makes about 1 cup.

Pan-Fried Arctic Char:

Pat fish dry with paper towel. Sprinkle flesh side with thyme; season with salt and pepper.

Heat oil in large skillet over medium heat. Place fish skin side down in pan and cook until skin is crispy, about 5 minutes. Turn and continue cooking until fish just starts to flake, about 1 to 2 minutes more, depending on thickness of fish. Serve with some pea pesto, asparagus and lemon wedges if desired.

Notes:

Substitute Arctic char with salmon or trout.

Toss pea pesto with pasta, or use as a topping for crostini or a dip for crudite or shrimp.

To quickly toast walnuts, microwave on high until fragrant, about 1 to 2 minutes.

Servings: Makes 2 servings

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

now