Recipes

Ingredients

For the Fish:

• 4 (6-8 oz.) boneless Arctic Char fillets, skin off
• 2 Tbsp. extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste

For the Sauce:

• 3 Tbsp. miso paste
• 2 Tbsp. + 1 tsp. honey
• 2 tsp. Dijon mustard
• 1 Tbsp. sesame oil
• 1 Tbsp. white balsamic vinegar

For the Stir-Fry:

• 2 Tbsp. extra-virgin olive oil
• ½ lb. shiitake mushrooms, stems removed and cut into ½-inch wedges
• ½ tsp. chopped garlic
• ½ tsp. grated fresh ginger
• 3 bok choy, stems removed and chopped about 1½ inches thick
• 2 cups of cleaned baby spinach
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. Pat the Arctic Char fillets dry and place them in a casserole dish. Coat them with the olive oil. Season lightly with salt and pepper.
3. Prepare the Sauce: Place the miso paste, honey, Dijon mustard, sesame oil, and white balsamic vinegar in the base of a blender and puree until smooth. Pour the sauce on top of the fish and bake for 10-12 minutes (or until cooked to desired temperature).
4. Meanwhile, prepare the Stir-Fry: Heat a large skillet on medium-high. Add the olive oil and cook the mushrooms 4-5 minutes, until golden-brown. Add the garlic, ginger, bok choy, and spinach and cook an additional 3-4 minutes. Season with salt and pepper as needed.
5. Place the vegetables and Arctic Char on a serving platter or 4 plates. Spoon the remaining sauce (in the casserole dish) on top of the baked Char and serve.