Arctic Char over Arugula with Tomato Vinaigrette

The caveat here is that I really, really love tomatoes. I love them. I love them in all forms and in everything I eat. Large tomatoes, plum tomatoes, vine tomatoes, cherry tomatoes, heirloom tomatoes, yellow tomatoes... in a dish or plain. I love them. And this dish strongly incorporates this confusing fruit/vegetable. However, this is even for you non-tomato lovers. If you hate tomatoes, you might be out of luck, but just think they're okay? That's fine! I served this to two people who are fairly neutral on tomatoes and the focus group says its delicious. Every tomato was eaten - which is sad since I didn't get to eat the tomato leftovers.

I paired this meal with one of my favorites - roasted cajun fingerling potatoes. Please note that those are included in the cost below!

Time: 30 minutes
Difficulty: medium
Cost: $21.15


Arctic Char over Arugula with Tomato Vinaigrette
This dish would also make a great lunch, so I recommend making extra if you can and bringing it in the next few days to work. It's healthy, light, and filling.

Ingredients:
l lb Arctic Char fillet (such a nice, sustainable fish)
1 tsp black pepper
4 tsp balsamic vinegar
2 tbsp olive oil
1 tbsp shallots, diced
1 pint grape tomatoes, cut in half
4 cups arugula (loosely put in a cup)
2 tbsp pine nuts

(this recipe is based upon a similar one from Cooking Light)

Heat a pan over medium heat. Add 1 tsp olive oil and let that heat as well. Sprinkle 1/2 tsp of black pepper over the char fillets and put them in the pan. Cook for about 5 minutes on each side or until the fish is done. If it finishes before you get the other steps finished, move it off the heat but cover to keep it warm.

As the fish cooks, we'll get going on the "salad" or tomato and arugula part of the meal. Pour the vinegar into a bowl and measure out 4 tsps of the olive oil. Start whisking and slowly pour in the olive oil gradually, continuing to whisk to ensure the two actually intermingle. Add the diced shallots and whisk them in.

Heat another pan over medium heat and add the remaining tsp of olive oil. Let the oil heat a little and then add the tomatoes and the other 1/2 tsp of black pepper. Stir regularly to keep them burning. Saute the tomatoes for 3-4 minutes, or until they have just softened a bit. Pour them into the vinegar mixture and toss well.

Place the arugula on a big plate. When the fillets are done put them in the center, skin-side down. Pour the tomato mixture over the top so it is on both the fish and the arugula. Then, sprinkle with the pine nuts. Enjoy!