Oven-Steamed Arctic Char With Piperade
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1medium onion, finely chopped
- 2large green bell peppers or thin-skinned sweet peppers from the farmers’ market
- 1large red bell pepper or thin-skinned red pepper from the farmer’s market
- 1serrano or jalapeño pepper, seeded and minced
- 2large garlic cloves, minced
- Salt
- 1pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can, drained
- Pinch of sugar
- 1teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 2pounds arctic char
Nutritional analysis per serving (6 servings)
393 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 32 grams protein; 707 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over medium heat in a large, nonstick skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the peppers, chile, and garlic. Stir together until the garlic begins to smell fragrant, about 1 minute, and add salt to taste. Continue to cook, stirring often, for about 10 minutes, until the peppers are quite soft. Add the tomatoes, sugar, and thyme, bring to a simmer, turn the heat to low and cook uncovered for 20 to 30 minutes, stirring often. The mixture should be thick and sweet. Remove from the heat and keep warm.
- Step 2
Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the fish on top. Season with salt and gently rub the salt into the surface of the fish. Add pepper to taste. Fill a roasting pan with boiling water and place it on the oven floor. Place in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets (you can scrape them away if you don’t like the look of them). Remove from the heat and serve topped with the piperade.
- Advance preparation: The peppers can be prepared through Step 1 and kept on hand in the refrigerator for three or four days.
Private Notes
Comments
Arctic char is a mild soft tasting fish with pink flesh and a consistency of salmon.The recipe was easy but the result a delicious fish with a good deal of vegetables covering it.I used a combination of red and yellow peppers a good sized onion and 4 garlic cloves. I added pickled jalapeños peppers and sautéed in olive oil for 20 minutes.The result was a delightful combination.
Excellent recipe. Char does take longer than 10-20 minutes. I would cook it at 325-350 next time. I added a whole fresh jalapeño but followed the advice of another reader and put in 3 slices of pickled jalapeños, with some of the juice from the jar. I also put in a bit more than a pinch of sugar and added some powdered maple sugar I had on hand. This gave it a piquant flavor. I also covered the pepper mixture to get it really soft and sweet. Uncovered, the peppers were not getting soft.
This recipe is delicious but maybe not too clear. The green and red bell peppers need to be seeded and sliced. For roasting the fish, we filled a pot halfway with water and put it in the oven as the oven was preheating. The fish is on a foil lined baking sheet. Yum!
I usually cook arctic char on charcoal grill or bake and then broil. This slow, semi steamed method was a wonderful change. Sauce was very good too. Thank you.
Fabulous with sweet and hot peppers. Loved a mix of green and Jimmy Nardell
For all of us seeking a new approach for char and salmon, this is an eye- opener. I us