Arctic Char with Pistachio Orange Vinaigrette

Gluten Free
Dairy Free
Very Healthy
Health score
63%
Arctic Char with Pistachio Orange Vinaigrette
15 min.
4
211kcal

Suggestions


Discover the delightful taste of Arctic Char with Pistachio Orange Vinaigrette, a dish that elegantly marries health and flavor in just 15 minutes! This gluten-free and dairy-free recipe is perfect for those who want to savor a healthy yet indulgent meal without compromising on taste. The Arctic Char, a deliciously rich fish, takes center stage, beautifully broiled to perfection, highlighting its natural flavors while keeping it light and nutritious.

The star of this dish is undoubtedly the vibrant Pistachio Orange Vinaigrette. With the zest and juice of a fresh navel orange combined with the nuttiness of pistachios or pecans, this vinaigrette brings a refreshing zing that complements the fish beautifully. Each bite is an explosion of flavors, thanks to the hints of citrus and the crunchy texture of chopped nuts, making it not only healthy but also a feast for the senses.

Ideal for lunch, dinner, or a special gathering, this main course is sure to impress your family and friends. With its stunning presentation and delightful taste, Arctic Char with Pistachio Orange Vinaigrette is not just a meal but a culinary experience that encourages you to embrace healthy eating without sacrificing enjoyment. Get ready to elevate your dinner table with this quick and nourishing dish!

Ingredients

  • tablespoons pecan oil divided
  • 24 ounce arctic char fillet with skin
  • tablespoon juice of lemon fresh to taste
  •  navel oranges 
  • tablespoons pistachios chopped
  •  scallion thinly sliced

Equipment

  • whisk
  • aluminum foil
  • broiler
  • spatula
  • broiler pan
  • microplane

Directions

  1. Preheat broiler.
  2. Put fish, skin side down, on foil-lined rack of a broiler pan.
  3. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.
  4. Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
  5. Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
  6. Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.
  7. Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts.
  8. Serve remaining vinaigrette on the side.

Nutrition Facts

Calories211kcal
Protein62.28%
Fat23.49%
Carbs14.23%

Properties

Glycemic Index
17
Glycemic Load
0.34
Inflammation Score
-6
Nutrition Score
16.442173937093%

Flavonoids

Cyanidin
0.69mg
Catechin
0.33mg
Epigallocatechin
0.19mg
Epicatechin
0.08mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.18mg
Hesperetin
8.2mg
Naringenin
2.54mg
Luteolin
0.25mg
Kaempferol
0.04mg
Quercetin
0.54mg

Nutrients percent of daily need

Calories:211.1kcal
10.56%
Fat:5.46g
8.4%
Saturated Fat:0.75g
4.7%
Carbohydrates:7.45g
2.48%
Net Carbohydrates:5.62g
2.04%
Sugar:3.86g
4.29%
Cholesterol:73.14mg
24.38%
Sodium:92.81mg
4.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.58g
65.16%
Selenium:56.98µg
81.4%
Phosphorus:400.69mg
40.07%
Vitamin B6:0.61mg
30.37%
Vitamin C:24.93mg
30.21%
Vitamin B12:1.55µg
25.8%
Potassium:868.84mg
24.82%
Vitamin B3:3.8mg
18.99%
Magnesium:70.45mg
17.61%
Vitamin B1:0.24mg
15.81%
Vitamin D:1.53µg
10.21%
Copper:0.19mg
9.31%
Vitamin E:1.38mg
9.19%
Vitamin B2:0.15mg
8.61%
Folate:31.26µg
7.81%
Manganese:0.15mg
7.67%
Fiber:1.82g
7.3%
Zinc:1.01mg
6.76%
Iron:1.11mg
6.15%
Vitamin K:6.38µg
6.08%
Calcium:54.49mg
5.45%
Vitamin A:223.53IU
4.47%
Vitamin B5:0.41mg
4.08%
Source:Epicurious