Arctic Char with Mushroom-Walnut Crust
This fish dish, courtesy of Food Network chef, Robin Miller, is both healthy and delicious.
-Recipe Courtesy of Robin Miller for the California Walnut Board, walnuts.org
In addition to being a Food Network chef, Robin Miller is a busy mom who places a priority on making quick, great tasting meals for her family which pack a nutritional punch. Try this fish dish for your family tonight!
Makes 4 Servings
Nonstick cooking spray
2 teaspoons olive oil
1/4 cup minced shallots
2 cloves garlic, minced
2 cups (6 – 8 oz.) sliced shitake mushrooms
1 teaspoon dried thyme
1/2 cup chopped California walnuts
2 tablespoons chopped fresh parsley
4 arctic char fillets, about 4 ounces each (or salmon fillets if arctic char is not available)
Salt and freshly ground black pepper
1. Preheat the oven to 400ºF. Coat a shallow baking pan with nonstick cooking spray.
2. Heat the olive oil in a large skillet over medium-high heat. Add shallots and garlic and cook 1 minute. Add mushrooms and cook about 5 minutes, until they have softened and released some of their liquid. Add thyme and cook about 1 minute longer, until the thyme is fragrant. Remove from heat and stir in walnuts and parsley.
3. Arrange the artic char on the prepared baking sheet and season the fillets with salt and pepper. Spoon the mushroom mixture evenly over fish fillets and press it down, to make a thick mushroom covering, or crust. Roast 10 to 15 minutes, until the fish is cooked through and fork-tender.
Per serving: 326 calories, 18g total fat, 2g saturated fat, 5g monounsaturated fat, 8g polyunsaturated fat, 73mg cholesterol, 362mg sodium, 15g total carbohydrate, 2g fiber, 29g protein
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