Arctic Char, Avocado Mango Biche Salad, Avocado Chimichurri
Servings 4 (click to scale)
Calories 385kcal
Ingredients
Avocado Mango Biche Salad
- 1/4 oz radish julienned
- 7.5 oz mango fresh, peeled, julienned
- 7.5 oz avocados fresh, sliced
- 1/3 cup fresh lime juice
- 1 tsp kosher salt
- 1/2 oz fresno chile pepper seeds removed, finely chopped
- 2/3 oz jalapeno peppers seeds removed, finely chopped
Avocado Chimichurri
- 1/2 each avocados
- 3/4 tsp shallots minced
- 3/4 tsp fresh garlic fresh, minced
- 1.5 tsp fresh cilantro fresh, minced
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp red wine vinegar
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 1.5 tsp fresh parsley fresh, minced
- 3/4 tsp canola oil
Roasted Arctic Char
- 2.5 tsp fresh garlic fresh, minced
- 2.5 tsp fresh parsley fresh, chopped
- 2.5 tsp fresh chives fresh, chopped
- 2 tsp fresh oregano fresh, chopped
- 2.5 tsp fresh lemon juice
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 4 4-oz Arctic char
- 1 each lemon cut into four wedges
- 2 Tbsp canola oil
Instructions
Roasted Arctic Char
- Preheat the oven to 375F.
- In a bowl, combine the herbs, garlic, and lemon juice. Whisk in the oil and season with salt and pepper.
- Arrange the fish filets in a roasting dish. Brush the fish with the herb vinaigrette mixture, then place in the oven for 6-8 minutes, until the internal temperature of the fish reaches 145F. Serve with lemon wedges.
Avocado Chimichurri
- To make the chimichurri, place the avocado half in the bowl and mash it. Add remaining chimichurri ingredients except for oil; mix until well combined. Add canola oil and fold in until well-mixed.
Avocado Mango Biche Salad
- Add all ingredients for salad into a bowl and gently mix until combined.
- To serve, place salad on a plate and top with Arctic char, garnished with chimichurri.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 18g | Protein: 25g | Fat: 25g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 63mg | Sodium: 691mg | Potassium: 1065mg | Fiber: 6g
