Arctic Char Over Arugula


By Dane Feldman

Photo by Dane Feldman.

Hanukkah starts tomorrow and Christmas is just 10 days away, which means the holidays are certainly upon us. I, like most, often overeat during the month of December. Dessert baskets are everywhere, holiday parties are filled with cheeses and meats, and don’t get me started on all of the heavy winter beers.

So, what’s a person to do? Cook at home as often as you can and cook lightly. This arctic char recipe is citrusy with a slight nod to winter flavors, but won’t send you back to the scale in agony.

What you’ll need:
1 1/2 lbs arctic char
1/2 shallot, minced
3/4 cup orange juice
3/4 cup grapefruit juice
Juice of 1 lemon
1 tbsp powdered ginger
8 oz baby arugula
Olive oil

In a large skillet, cook the fish in some olive oil for six minutes on a side.

Heat the shallot, citrus juices, and ginger in a saucepan until it starts to bubble. Turn off and set aside.

When the fish is finished cooking, set it aside as well. In the same skillet, wilt the arugula slightly. Then, plate the arugula. Top with the fish and spoon the sauce over to serve.