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Slow Cooked Arctic Char with Brocollini
I love Arctic char! Yes, it can be expensive and somewhat hard to find, but it is worth it. Slow roasting the fish in its own healthy juice gives it a buttery texture. Contrary to popular belief, broccolini is not baby broccoli; it’s actually a cross between regular broccoli and Chinese broccoli. Arctic char is closely related to salmon and trout—so, if you can’t find it in your local fish store, feel free to substitute either one.
4 tablespoons olive oil
1 garlic clove, thinly sliced
1 pound broccolini, coarsely chopped
Kosher salt and freshly ground black pepper
1 serrano pepper, thinly sliced
¼ cup rice wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons small capers, drained
1 pound 4 ounces skin-on arctic char or salmon fillet
1) Preheat the oven to 400°F.
2) In a small saucepan or skillet, heat 2 tablespoons of the olive oil over low heat, add the garlic, and cook until soft, about 2 minutes. Let sit for 5 minutes and then scoop out and discard the garlic.
3) Toss the broccolini with the garlic oil on a rimmed baking sheet and season with salt and black pepper. Roast until golden brown and crisp-tender, about 15 minutes.
4) While the broccolini is roasting, combine the serrano and vinegar in a small bowl and let sit for 15 minutes. Whisk in the 2 tablespoons extra-virgin olive oil and the capers and season with salt and black pepper.
5) Transfer the broccolini to a medium bowl, add the vinaigrette, and stir to combine. Let sit at room temperature for at least 15 minutes to allow the flavours to meld.
6) Reduce the oven temperature to 250°F.
7) Brush both sides of the arctic char with the remaining 2 tablespoons olive oil and season with salt and black pepper. Put in a small baking dish and bake until buttery and soft and just cooked through, about 45 minutes.
8) Transfer the arctic char to a platter and spoon the broccolini relish over the top.
Excerpted from “Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle” by Bobby Flay with Stephanie Banyas and Sally Jackson. Copyright © 2017 by Boy Meets Grill, Inc. Photographs copyright © 2017 by Ed Anderson. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.
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