The majority of Arctic char on the market is raised in closed, land-based aquaculture systems that pose little risk to wild species and don’t pollute surrounding waterways. Char can be adapted to any recipes giving a shout-out to salmon.
Well-endowed in omega-3 fats (along with selenium, vitamin D, vitamin B12—among others), consider this traditional Inuit protein staple as a means to avoid summer salmon burnout. Consuming large quantities of fish loaded with omega-3 fatty acids may explain low levels of heart disease in Japan, according to a study in the Journal of the American College of Cardiology.
Combining the sweetness of trout and the richness of salmon, char is mild tasting for those not crazy about salmon’s fishy taste. Rainbow trout is another sustainable omega-3 powerhouse that can be used in lieu of arctic char. Recipe can be halved.
1 1/2 lb (750 g) Arctic char filets
1/2 tsp (2 mL) cumin powder
Salt and pepper to taste
2 cups (500 mL) sliced strawberries
1 jalapeno pepper, seeded and minced
1 in (2.5 cm) slice fresh ginger, grated
1/3 cup (80 mL) cilantro, chopped
Juice of 1 lime
1 tsp (5 mL) honey
1 lb (450 g) green beans
1/2 cup (125 mL) slivered almonds
Juice of 1/2 lemon
1/4 tsp (1 mL) kosher or sea salt
1/4 tsp (1 mL) black pepper
Rinse Arctic char and pat dry with paper towel. Season with cumin powder, salt, and pepper; set aside.
To make salsa, combine strawberries, jalapeno ginger, cilantro, lime juice, and honey in bowl; set aside.
Trim ends off beans and slice in half. Steam beans until slightly tender but still crisp, about 5 minutes. As beans steam, heat skillet over medium-high heat. Without any oil, add almonds and toast until they brown, stirring frequently.
In bowl, combine green beans, toasted almonds, lemon juice, salt, and pepper; set aside.
Add char to skillet, skin side down, and cook over medium heat for 5 minutes. Flip and cook for an additional 3 minutes or until opaque throughout. Serve topped with strawberry salsa and with green beans.
Each serving contains: 456 calories; 42 g protein; 19 g total fat (7 g sat. fat, 0g trans fat); 20 g carbohydrates; 7 g fibre; 286 mg sodium
source: "Great Catch!", alive #332, June 2010
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.