The Recipes

Crispy Arctic Char

Okay, I totally splurged on getting the expensive piece of fish from Whole Paycheck... I mean Whole Foods.  But, if you limit your portion size and eat less expensive meals throughout the week, this Friday night indulgence is sure to be just the indulgence you need after a long workweek.

The best thing you can do whenever you are cooking at home is to make sure you get all of your ingredients out and do all of your chopping, etc., before you start cooking.  Lay everything out, and it will go lickety-split.

Crispy Arctic Char

Serves: 1     Time: 20 minutes or LESS!!!!      Difficulty: Easy Peasy AND a Showstopper


- 1 piece of arctic char, skin on

- 1 lemon, juiced and zested

- 1/4 c. Israeli cous cous

- 1 c. chicken, seafood or vegetable stock

- 1/2 jalapeno or serrano, grated

- 1 tsp. agave

- handful of basil and parsley, chopped

- 1 scallion, chopped

- salt

- pepper

- olive oil


Heat the stock in a small pot.  Once boiling, add the cous cous and reduce to a simmer.  Cover and cook for 12 minutes.  Reduce the heat to a very low simmer.

Add the lemon juice, zests, chili pepper, and agave to the pot.  Let it continue to simmer.

Season the fish with salt and pepper.

Heat 1 T. of oil in a skillet.  Add the fish to the pan skin-side down.  Cook for 3-4 minutes on this side, allowing the skin to get crispy.  Flip the fish and cook 1-2 minutes longer.

Plate the cous cous and broth.  Slide the fish on top and garnish with the herbs and scallion.  Normally, I leave the skin-side up to avoid it getting soggy again, but I figured you might want to see the top, so I flipped it over for the picture.