Tuesday, July 26, 2016

Roasted Arctic Char with Asparagus and Pistachio Gremolata

We're lucky to have a great farmer's market relatively near our home where we can get fresh fish. It takes us about an hour to drive there, but on a sunny day with the car's convertible top down, it's actually a pleasure and Willie and I enjoy the time we get to spend together. You can make this dish without Jay's sauce, but it's tastier with it and I would encourage you to try it. As for the Arctic char, if you can't find it where you live, this fish is similar to salmon, but without the fishy taste that many people object to. I think you can use most any fish you like, but you might need to adjust the cooking time. Perfectly cooked fish is a real treat! One last thing, some fish have pin bones. Sometimes the fishmonger removes them, but if you see your fillet has some, follow these easy and accurate instructions!


Roasted Arctic Char with Asparagus and Pistachio Gremolata
by Sandra Simmons, blogging at Dear Lauren, Love Mom
adapted from Sheet Pan Suppers cookbook (a true treasure!)

1 bunch asparagus, trimmed
2 Tablespoons olive oil
2-4 Arctic char fish fillets, brushed with 1 Tablespoon Jay D's Louisiana Molasses Mustard per fillet
1 red onion, sliced
1 lemon, zest first and set aside, then slice lemon thinly
Salt and pepper
1 cup cherry tomatoes
2 garlic cloves, minced
Handful of parsley (flat-leaf or curly), roughly chopped
1/2 cup pistachios, roasted, salted, shelled and chopped

Preheat the oven to 350°F. Place a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Place the trimmed asparagus on the pan and toss with the olive oil. Scatter the asparagus evenly on the sheet pan. Place the fish fillets over the asparagus. Scatter the onion, lemon, and cherry tomatoes over the fish and asparagus. Sprinkle a pinch of salt and a few turns of pepper over all. Bake 20 minutes, until the fish is just cooked through and the vegetables are crisp-tender. Mix together the zest, garlic, parsley, and pistachios in a small bowl, sprinkle over the contents of the sheet pan and serve immediately.



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