Baked Arctic Char with Raisin Vinaigrette
and pureed cauliflower
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 pureed cauliflower for a balanced meal.
Smarts: Marinate fish in the raisin vinaigrette overnight for even more flavor.
- 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
- 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
- Cauliflower - 1 1/4 lbs, chopped
- Water - 2 1/2 Tbsp
- Garlic - 2 cloves, peeled
- Grassfed butter - 3 Tbsp
- Salt and pepper - to taste
- Golden raisins - 2 Tbsp, chopped
- Balsamic vinegar - 2 Tbsp
- Rice vinegar - 1 Tbsp
- Dijon mustard - 1 tsp
- Cooking oil - 5 Tbsp
- 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.
- Chard / Garlic - Prep as directed.
- Pureed cauliflower - This makes enough for Wednesday’s dinner. Chop cauliflower and place into a microwave-safe bowl with water and garlic cloves, and cover with a damp paper towel. Microwave for 3 to 3 ½ minutes, until tender. Place cooked cauliflower in a food processor with butter and puree until it reaches a smooth consistency. Add more liquid or butter as needed. Season to taste with salt and pepper. Save half for Wednesday. (Can be done up to 4 days ahead)
- 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 pureed cauliflower (remember to save half the cauliflower for Wednesday).
Complex, delicious combination of flavors. My only complaint is that we didn’t think to double the chard. It was a highlight! I used the instapot for the polenta (1c dry polenta sautéed with 4c water and 1t salt until boiling, then pressure cooked for 9 min, added 3T butter and 4oz Parmesan.) 15 min cooking the Arctic char was perfect for slightly still frozen. I imagine 10 min would be good if fully defrosted.0 Helpful
Argh. Couldn’t find polenta- used grits. Didn’t realize they’re done in a few minutes and are tough to store. Wish there were instructions. Used salmon... everything tasted bland despite making extra vinegrette.0 Helpful
The salmon is a 3. The sides are both 4s. The swiss chard was AMAZING!0 Helpful
The individual components were all good, but the three together were a very strange pairing. The raisin vinaigrette was delicious and I will keep it in rotation. Polenta could have used more guidance - putting it in my admittedly basic "push down to cook" rice cooker was an exercise in futility - it was just soup, and had to be put on the stove for a while. Even then, it needed time to cool and set which I vaguely recall now, but would have been helpful to see in the instructions.0 Helpful
We were skeptical about the raisin vinaigrette, but it was really good!0 Helpful
Will need to make with the correct fish next time. Ended up substituting Tilapia because that's what we had.0 Helpful