Baked Arctic Char with Raisin Vinaigrette
and polenta

Name: Baked Arctic Char with Raisin Vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Arctic char or salmon ((each serving = 4 oz)); 1/4 cup Homemade raisin vinaigrette ((ingredients listed separately)); 1/2 Lemon, sliced into wedges; 1 bunch Chard, leaves torn, stems chopped; 2 cloves Garlic, minced; 1 Tbsp Cooking oil; 1/4 cup Raisin vinaigrette ((ingredients listed separately)); 2 Tbsp Sliced almonds; 2 Tbsp Golden raisins; 1/2 cup Polenta, uncooked ((sub with grits)); 2 cups Water; 1 cup Milk; 1 Tbsp Butter; 2 Tbsp Golden raisins, chopped; 2 Tbsp Balsamic vinegar; 1 Tbsp Rice vinegar; 1 tsp Dijon mustard; 5 Tbsp Cooking oil

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

Baked Arctic Char with Raisin Vinaigrette

This raisin vinaigrette adds just the right amount of sweetness and tanginess to our baked fish (sub salmon if you can't find arctic char) and sauteed chard. Enjoy over soft polenta for a balanced meal.
Smarts: If you have a rice cooker, try making polenta in it - no stirring needed.

Dependency

Shakshuka with Leftover Polenta

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Baked Arctic Char with Raisin Vinaigrette:

Arctic char or salmon - 1 lb ((each serving = 4 oz))
Homemade raisin vinaigrette - 1/4 cup ((ingredients listed separately))
Lemon - 1/2 , sliced into wedges

Sauteed Chard with Raisin Vinaigrette:

Chard - 1 bunch , leaves torn, stems chopped
Garlic - 2 cloves , minced
Cooking oil - 1 Tbsp
Raisin vinaigrette - 1/4 cup ((ingredients listed separately))
Sliced almonds - 2 Tbsp
Golden raisins - 2 Tbsp

Polenta (for two dinners):

Polenta - 1/2 cup , uncooked ((sub with grits))
Water - 2 cups
Milk - 1 cup
Butter - 1 Tbsp

Raisin Vinaigrette:

Golden raisins - 2 Tbsp , chopped
Balsamic vinegar - 2 Tbsp
Rice vinegar - 1 Tbsp
Dijon mustard - 1 tsp
Cooking oil - 5 Tbsp

Prep

Make raisin vinaigrette - Chop raisins and whisk together with balsamic vinegar, rice vinegar, Dijon and cooking oil. (Can be done up to 5 days ahead)
Arctic char - Divide into 4 oz. portions. Rinse and pat dry. Pour raisin vinaigrette portion for fish into a baking dish. Place fish presentation side down (non-skin side = presentation side) in the vinaigrette.
Make polenta - This makes enough for Wednesday’s dinner. Combine water, milk, and butter in a saucepan. Bring to a boil (keep an eye on this because milk can easily spill over). Salt and then fold in polenta. Simmer for ~30 minutes, until polenta is cooked through. Alternatively, if you have a rice cooker, you can also combine ingredients in a rice cooker and hit cook (if your rice cooker has settings, cook it on the porridge setting). Save half for Wednesday. (Can be done up to 5 days ahead)
Chard / Garlic - Prep as directed.

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Make

Heat oven to 400F (204C) degrees.
Cover baking dish with foil and bake fish for 12 to 15 minutes.
While fish is baking, heat up a saute pan or skillet over medium-high heat. Add in cooking oil and then chard stems and garlic to heated oil with a sprinkle of salt. Saute until softened, ~4 minutes.
Next add in leaves - as much as can fit into the pan and saute until wilted. Add more leaves as room is made in the pan. Finish with raisin vinaigrette and garnish with almonds and more raisins.
Enjoy fish with lemon wedges over chard and polenta (remember to save half the polenta for Wednesday).

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