Marinated Arctic Char with Salsa Verde

Name: Marinated Arctic Char with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 pinch Pinch crushed red pepper; 2 pinches crushed red pepper; 2 Tbsps chopped dill; 2 sprigs fresh thyme, leaves coarsely chopped; 1 clove garlic, crushed and minced; 1 clove garlic, smashed; 1 pinch Pinch kosher salt; 4 servings Kosher salt; 1 lemon, zested; 59 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil, plus more for cooking; 1 bunch parsley, leaves chopped; 3 Tbsps toasted pine nuts; 0 mediums red onion, finely diced; 4 fillets skin-on fillets arctic char; 79 milliliters white vinegar; 1 small zucchini, green skin parts only, small dice

The recipe Marinated Arctic Char with Salsa Verde is ready in approximately 45 minutes and is definitely an amazing gluten free, dairy free, and whole 30 option for lovers of Mexican food. This side dish has 224 calories, 2g of protein, and 22g of fat per serving. This recipe serves 4. Head to the store and pick up thyme, onion, skin-on arctic char, and a few other things to make it today.

Instructions

Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish.

Ingredients you will need

Red Pepper Flakes

Lemon Zest

Olive Oil

Garlic

Thyme

Fish

Equipment you will use

Bowl

Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.

Ingredients you will need

Salt

Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more.

Ingredients you will need

Olive Oil

Herbs

Shake

Fish

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Serve with the Salsa Verde.

Ingredients you will need

Salsa Verde

Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary.

Ingredients you will need

Red Pepper

Olive Oil

Pine Nuts

Zucchini

Parsley

Vinegar

Garlic

Onion

Dill

Salt

Equipment you will use

Bowl

Serve at room temperature.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1pinch

Pinch crushed red pepper 2pinches

crushed red pepper 2Tbsps

chopped dill 2sprigs

fresh thyme, leaves coarsely chopped 1clove

garlic, crushed and minced 1clove

garlic, smashed 1pinch

Pinch kosher salt 4servings

Kosher salt 1

lemon, zested 59milliliters

extra-virgin olive oil 1Tbsp

extra-virgin olive oil, plus more for cooking 1bunch

parsley, leaves chopped 3Tbsps

toasted pine nuts 0mediums

red onion, finely diced 4fillets

skin-on fillets arctic char 79milliliters

white vinegar 1small

zucchini, green skin parts only, small dice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.