Arctic Char on a Bed of Kale
Arctic char is sustainably farmed, mild flavored and quick cooking. Delicious served on this lightly cooked bed of kale.
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 cup reduced-sodium chicken broth
- 1/4 cup water
- 1-1 1/2 pounds kale, tough stems removed, coarsely chopped (14-16 cups)
- 1 pound skinned arctic char or salmon fillet, cut into 4 portions
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup reduced-fat sour cream
- 2 teaspoons prepared horseradish
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
- 4 lemon wedges for garnish
- 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.
- 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.
- Meanwhile, combine sour cream, horseradish and dill in a bowl. Serve the fish and kale with the sauce and lemon wedges.
Calories: 335, Carbohydrates: 14 g., Fat: 16 mg., Saturated Fat: 3 mg., Monounsaturated Fat: 8 mg., Protein: 35 mg., Cholesterol: 90 g., Fiber: 2 g., Postassium: mg., Sodium: 424 mg., Added Sugars: 0 mg.