Seared Arctic Char with Broccolini, Olives, and Garlic

Ingredients

• 6 ounce broccolini 
• 14 ounce filets with skin (each 1/2 to 3/)
• 2 large garlic clove chopped
• 0.3 cup kalamata olives pitted halved
• 2 tablespoons olive oil extra virgin extra-virgin divided for drizzling
• 3 teaspoons orange zest with zester), divided organic finely
• 2 tablespoons balsamic vinegar white divided ()

Equipment

• bowl
• frying pan

Directions

1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
2. Add broccolini and stir 1 minute.
3. Pour 1/2 cup water over, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes.
4. Add garlic and stir 30 seconds. Stir in olives and 2 teaspoons orange peel.
5. Transfer mixture to bowl; set aside (do not clean skillet).
6. Heat 1 tablespoon oil in same skillet over medium-high heat.
7. Sprinkle fish with salt and pepper.
8. Add fish to skillet, skin side down, and cook until skin is crisp, about 3 minutes. Turn fish over and cook just until fish is opaque in center, about 2 1/2 minutes longer.
9. Transfer to plates. Return broccolini mixture to same skillet to rewarm; stir in 1 tablespoon balsamic vinegar. Season to taste with salt and pepper. Spoon mixture over fish.
10. Drizzle fish lightly with oil and 1 tablespoon vinegar (or more if desired).
11. Sprinkle with remaining 1 teaspoon slivered orange peel and serve.
12. Bon Appétit