Rania's Recipes: Frisée & Grape Salad, Pan Seared Arctic Char
Rania Harris stopped by Pittsburgh Today Live to show off some delicious recipes to celebrate Earth Day!
Frisée and Grape Salad with Blue Cheese
- 3 tablespoons white balsamic vinegar
- 2 tablespoons grapeseed oil
- 1-1/2 tablespoons finely chopped shallot
- 8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
- 2 cups mixed grapes, halved, and seeded if necessary
- 1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
- Kosher salt and freshly ground black pepper
In a salad bowl, whisk the white balsamic vinegar and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper.
Serves: 4
Pan Seared Arctic Char with Olives and Potatoes
- 4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick
- Kosher salt and freshly ground black pepper
- 4 skin-on arctic char fillets (about 5 oz. each), scaled
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary, each about 3 inches long
- ½ cup pitted Kalamata olives
- 3 tablespoons roughly chopped fresh flat-leaf parsley
- 1 tablespoon balsamic vinegar
- 4 lemon wedges
Directions:
In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes.Drain. Set aside.
Pat the fish dry and season with sea salt and pepper to taste. Heat half of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.
Add the remaining olive oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.
Serves: 4
