Weekly Winner: A Welcome Reprieve

We had a busy weekend last week.  It consisted of street fairs and sports bars (gotta keep up with my Cubs!) and coming home too tired to cook so we ordered in dinner.  Then on Monday it hit.  Food fatigue.  The actual craving for healthy, wholesome food.  This also happened to be the day hubby went out of town for business for most of the week so the week’s menus were all mine.  I started it off with Sautéed Arctic Char with Arugula Salad and Tomato Vinaigrette.  I got the recipe from Cooking Light Magazine and I’ve made it before.  It’s quickly becoming one of my favorite fish dishes.  You can easily substitute salmon if you don’t have Arctic Char. I’ve done that and it is just as good.

Sautéed Arctic Char and Arugula Salad with Tomato Vinaigrette

Serves 4


4 (6-ounce) arctic char fillets

3/4 teaspoon salt, divided

1/2 teaspoon black pepper, divided

Cooking spray

4 teaspoons balsamic vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons minced shallots

1 pint grape tomatoes, halved

5 cups loosely packed arugula

2 tablespoons pine nuts, toasted (I used walnuts)


1.  Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes or until browned. Turn fillets over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover, and keep warm. Wipe pan clean with paper towels.

2.  While fish cooks, place vinegar in a medium bowl. Gradually add oil, stirring with a whisk. Stir in shallots.

3.  Return pan to medium-high heat. Add tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; sauté for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette; toss to combine.

4.  Arrange 1 1/4 cups arugula on each of 4 plates; top each serving with 1 fillet. Spoon about 1/2 cup tomato mixture over each salad, and sprinkle with 1 1/2 teaspoons nuts.


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