Thin fish filets cook so quickly, and these side dishes are fresh and easy—just like any good dinner should be!
Created by: Emily Wilson Recipes included in this meal:
- Cauliflower and Chive Puree
- Seared Arctic Char with Avocado-Horseradish Cream
- Cherry Tomatoes with Balsamic Vinegar and Basil
Ingredients
- Avocado
2 - Cherry Tomatoes
1 Pint - Fresh Basil
3 Tablespoons - Fresh Chives
2 Tablespoons - Fresh Lemon Juice
1 Tablespoon - Head of Cauliflower – Medium
1 - Red Onion
2 Tablespoons - Arctic Char Filet
4 - Butter, Unsalted
4 Tablespoons - Heavy Cream
1/4 Cup - Sour Cream
1/4 Cup - Black Pepper
- Kosher Salt
- Balsamic Vinegar
1/4 Cup - Extra Virgin Olive Oil
4 Tablespoons - Prepared Horseradish
2 Tablespoons
Kitchen Equipment
- Food Processor
- 2 Stove Top
- Chef’s Knife
- Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- 2 Mixing Bowl, Large
- 1 Mixing Bowl, Medium
- 1 Pot, Large (4-6 QT)
- 1 Saute Pan, Large (12″ or Larger)
Steps for Seared Arctic Char with Avocado-Horseradish Cream
Prep Steps
- Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh into a medium mixing bowl. Use the back of a fork to mash the avocado.
- Add the sour cream, horseradish and lemon juice to the avocado. Season with salt and pepper to taste. Stir to combine, then cover and refrigerate while you prepare the rest of your meal.
Cook Steps
- Dry the arctic char filets and season with salt and pepper. Use a sharp knife to cut a few 2 inch slits crosswise through the skin.
- Heat a large saute pan over medium-high heat. Add olive oil and warm.
- Once oil is hot, add arctic char, skin side down. Oil should sizzle when you add the fish. Sear the first side until golden brown, about 3-4 minutes, then gently flip the filets and finish cooking on the second side until fish feels firm to the touch, about 3-4 minutes.
- Transfer 1 filet to each dinner plate and top with the avocado-horseradish cream. Ready to eat!
Steps for Cherry Tomatoes with Balsamic Vinegar and Basil
Prep Steps
- Slice the cherry tomatoes in half and place in a large mixing bowl.
- Cut an onion into 1/4 inch dice to measure the indicated amount. Add to the tomatoes.
- Pick basil leaves off the stems. Pile leaves on top of each other and slice crosswise into thin ribbons to measure the indicated amount. Add to the tomatoes and onions.
- Drizzle the olive oil and balsamic vinegar over the tomatoes. Season with salt and pepper to taste. Gently stir to combine, then refrigerate while you prepare the rest of your meal.
Cook Steps
- Transfer the cherry tomatoes with balsamic vinegar and basil to a serving bowl or dinner plates. Ready to eat!
Steps for Cauliflower and Chive Puree
Prep Steps
- Peel off the greens and remove the stem from a head of cauliflower. Trim the cauliflower florets into bite-size pieces to measure the indicated amount.
- Finely chop chives to measure the indicated amount.
Cook Steps
- Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- Once water is boiling, add 1 tablespoon of salt and stir in the cauliflower pieces. Boil until tender and fall apart easily when pierced with a fork, approximately 12-15 minutes.
- Prepare a food processor or blender with the blade attachment.
- Place the strained cauliflower back in the pot and set over medium heat. Stir continuously as the moisture is cooked out of the cauliflower, about 3-5 minutes.
- Transfer the cauliflower to the food processor or blender. Add the heavy cream and unsalted butter. Puree the cauliflower until smooth. (If using a blender, you might need to work in batches.)
- Transfer cauliflower puree to a large mixing or serving bowl. Stir in the chopped chives, and season with salt and pepper to taste.
- Transfer the cauliflower and chive puree to dinner plates. Serve warm.