Arctic char, related to salmon and trout, is sustainably farmed, making it a "best choice" for the environment. It has a mild flavor and cooks up quickly. We like the taste and texture of Lacinato (a.k.a. Dinosaur) kale in this dish. Serve with mashed potatoes.
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 cup chicken broth, reduced-sodium
- 1/4 cup water
- 1-1 1/2 pounds kale, tough stems removed, coarsely chopped; 14-16 cups
- 1 pound arctic char or salmon fillet, skinned, cut into 4 portions
- 1/4 teaspoon salt
- 1/4 teaspoon pepper, freshly ground
- 1/4 cup sour cream, reduced-fat
- 2 teaspoons prepared horseradish
- 1 tablespoon fresh dill, chopped, or 1 teaspoon dried
- 4 wedges lemon, for garnish
- Step 1
- Heat oil in a large skillet over medium heat. Cook shallot, stirring, until beginning to soften, about 2 minutes. Add broth, water and half the kale; cook, stirring, until slightly wilted, about 1 minute. Add the remaining kale and cook until tender, about 8 minutes.
- Step 2
- Sprinkle fish with salt and pepper and place on the kale. Cover and cook until the fish is just cooked through, 5 to 7 minutes.
- Step 3
- Meanwhile, combine sour cream, horseradish and dill in a bowl. Serve the fish and kale with the sauce and lemon wedges.
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com