Less blather, More recipe: Arctic Char w Charmoula
Well I wrote this entry a week and a half ago and instead of saving it I deleted it. Cause I’m talented like that. I was so proud of it, too. I’d researched nutrients, I had all the good information, I was laughing, it was funny, it was better than Cats (I’m aging myself with that reference…). And then poof! It was gone. And I freaked out, tried to recover it, took some deep breaths, went out to my garden to look at vegetables (cause what’s more relaxing than staring at veggies?), and then poured myself a (somewhat large) glass of wine. So let’s try this again…
I know many of us find it frustrating/annoying to seek out a recipe only to have the well-meaning author inundate us with a 12 page story about the recipe, its evolution, GIGANTIC photos of the steps, and three-paragraph written explanations of the steps pictured in each photo. Dude. Please. Just a list of ingredients and a quick summary of the steps. FOR THE LOVE, PLEASE, JUST A LIST! So here I am, not doing any of that…HAHA, RIGHT! Like I can actually post a recipe with no commentary AT ALL?! You must have me confused with someone who doesn’t process their thoughts externally! Well I won’t bore you with photos, you can check my Instagram page for the photo of Arctic Char (it’s gorg, btw, trust me!) and I won’t blather along each step. I will, however, offer you this: Why Arctic Char? Here’s why: The fish counter doesn’t have it very often so I switched from the salmon I’d intended to buy and grabbed the Char. It’s very similar, but more mild in flavor. And I love to buy what’s fresh, what I don’t see very often, and build the recipe around the ingredient I have on hand. Also, cold water fish like Char (and salmon) is so good for you. But you knew that. Pretty much everyone knows that at this point, right? No surprise. But, do you know why? Well you could “google” it but I’ve done the actual research, so let me tell you:
Increased intake of omega-3 fatty acids associated with decreased omega-6 fatty acids are inversely associated with breast cancer risk by reducing inflammation in the body. In fact, reducing overall inflammation in the body will help with things like asthma, hypertension, brain health, perimenopause symptoms…want me to go on? (No, because you’re still waiting for the damn recipe!)
Fats are key in the management of blood sugar and insulin stabilization. Diets high in Omega 6 fats (the kinds you want less of) cause your cell membranes to become too rigid, which affects insulin (leading to insulin resistance). Diets high in Omega 3 fats, have the opposite effect. Why manage blood sugar and insulin? Diabetes, Brain health, Cardiac Health. Confused? Feel free to book a 15 minute Q&A with me. I’m trying to not lose readers here….!
Salmon + Char are more than pretty fat fish. They are very high in B vitamins, Vit D, selenium…stuff you need. Especially you, perimenopausal women! B vitamins might change your life if you aren’t currently getting enough. Again, book 15 minutes with me…this is a blog, more of a “blurb”, so I’m keeping it brief. Yes, believe it or not, this is me being brief.
Okay. Now that you’ve suffered through the blather I promised I wouldn’t blather, it’s recipe time:
Adapted from Food & Wine (I will note my changes)
Arctic Char w Charmoula - serves 4
Ingredients
3 unpeeled garlic cloves (this is a guide, really, I love garlic…)
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup flat-leaf parsley leaves (I used less, maybe 1/8 c)
1/4 cup cilantro leaves (I used more like 1/3 c)
2 tablespoons chopped green olives (I used more)
1 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Kosher salt
Four 5-ounce, skin-on arctic char or salmon fillets (I used 1, 1.25 lb fillet Arctic Char)
In a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; discard the skins.
In a food processor, puree 1/3 cup of the oil, the garlic, parsley, cilantro, olives, lemon juice, cumin and paprika until smooth. Transfer the charmoula to a bowl and season with salt.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil (I used a very seasoned cast-iron to avoid the chemicals in the nonstick pan, and I didn’t measure the oil. Just used what I felt it needed). Season the fish with salt and pepper (I also used a spice rub on the fish) and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes (I stuck it in the oven on 350 for about 5-6 minutes since it was a large piece). Drain briefly on paper towels (I didn’t drain). Serve the fish with the charmoula.
ENJOY!