Best 3 Pan Seared Arctic Char And Cultivated Mussels In A Smoked Tomato And Green Garlic Broth With Posole Recipes
Indulge in a culinary masterpiece that harmonizes the delicate flavors of pan-seared Arctic char and cultivated mussels, enveloped in a symphony of smoked tomato and green garlic broth. This extraordinary dish is accompanied by a delectable posole, a traditional Mexican stew featuring hominy, tender pork, and an array of vibrant vegetables. Let your taste buds embark on a journey of umami and savor the intricate layers of flavors in this exceptional meal.
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RED CHILE RUBBED GRILLED ARCTIC CHAR
Steps:
- Preheat the fryer to 350 degrees F.
- Whisk together the brown sugar, ancho chili powder, cinnamon, cumin, salt and black pepper in a small bowl.
- Preheat the grill, a grill pan or a nonstick saute pan over high heat. Brush both sides of the char with the oil and sprinkle with salt and black pepper. Rub one side of each fillet with some of the spice rub. Cook the char rub-side down until golden brown and a crust has formed, about 3 minutes, and then flip and continue cooking to medium doneness, 3 to 4 minutes longer.
- Slice the skin into 1/4-inch strips, and then dredge in the rice flour. Fry until crispy, about 1 minute. Transfer to a paper-towel-lined sheet tray and immediately sprinkle with salt.
- Plate the fish rub-side up, topped with the crispy skin. Serve some of the Salsa Vera Cruz alongside, and garnish with cilantro leaves and pumpkin seeds.
- Heat a large saute pan over medium heat. Combine the tomatoes, olives, capers, oregano, thyme, garlic, jalapenos and red onions in a medium bowl. Add the canola oil to the pan, and cook the mixture 1 minute. Remove the pan from the heat and let sit 2 minutes. Transfer to a bowl and let cool to room temperature. Finish with the olive oil and season with salt and black pepper.
SEARED SOY-SESAME ARCTIC CHAR
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
- Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.
MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)
Provided by Denis Blais
Categories Garlic Herb Shellfish Tomato Appetizer Dinner Seafood Mussel Fall Winter Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 1-2
Number Of Ingredients 13
Steps:
- To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
- Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
- Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
- Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
- Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
Tips:
- To ensure the Arctic char is cooked evenly, use a fish spatula to gently press down on the fillets while they are searing in the pan. This will help to transfer heat to the thicker parts of the fish.
- If you don't have cultivated mussels, you can use fresh or frozen mussels instead. Just be sure to clean them thoroughly before cooking.
- The smoked tomato and green garlic broth is what really makes this dish special. Be sure to use high-quality smoked tomatoes and fresh green garlic for the best flavor.
- If you don't have posole, you can use another type of cornbread or tortilla. Just be sure to cut it into small pieces so that it can easily be spooned into the broth.
- This dish is best served immediately after it is made. However, you can store the leftovers in the refrigerator for up to 3 days.
Conclusion:
Pan-seared Arctic char and cultivated mussels in a smoked tomato and green garlic broth with posole is a delicious and easy-to-make seafood dish. The Arctic char is cooked perfectly, the mussels are plump and juicy, and the broth is flavorful and complex. This dish is sure to impress your friends and family, and it's perfect for a special occasion.
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