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Bryant’s Wild Arctic Char with Roasted Fennel and Hazelnut Pesto

Looking for a super healthy alternative to meat this weekend? Try Bryant’s arctic char! We made it the other night and there wasn’t a single bite left on anyone’s plates! Let us know how you like it!

What You’ll Need: 

  • 2 (6-8 ounce) fish filets
  • 1 medium size fennel bulb, chopped
  • 4 oz hazelnuts
  • 1 tbsp lemon juice
  • 2 tbsp chopped cilantro
  • 3 tbsp extra-virgin olive oil
  • salt and pepper to taste

Putting It All Together: 

  1. Remove fish from refrigerator 15 minutes prior to cooking and allow to come to room temperature. Season both sides with salt and pepper.
  2. Toast hazelnuts in a saute pan over medium heat or in a 400 degree oven until golden brown. Completely cool in refrigerator. Cut fennel into ½ inch pieces. Heat medium saute pan until hot and add 2 tsp of oil and fennel. Cook until caramelized and tender. Season with salt and pepper and set aside to cool.
  3. In food processor, pulse cooled hazelnuts 1-2 times to break up the whole pieces. Add half the cooked fennel and pulse 1-2 more times. Add 1 teaspoon olive oil, lemon juice, and chopped cilantro and pulse 1-2 times. Add remaining fennel and mix by hand. (Pesto can be made in advance and kept in fridge for several days).
  4. Heat large saute pan on medium high heat until almost smoking and add 1 ½ tbsp olive oil. Place fish skin side down and gently shake pan so fish doesn’t stick. Cook for 3-4 minutes, reduce heat and cook until ¾ cooked through, about 10 minutes. Flip fish and cook another 1-2 minutes.
  5. Top fish with pesto and serve with choice of vegetables.

Serves 2-3. Enjoy!

W I L D char provides: 

  • Protein – 20 g
  • Fat – 8.1 g
  • Potassium – 551 mg
  • Omega-3 – 6 g


C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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