Arctic Char and Green Beans with Basil Vinaigrette
This technique uses stackable baskets to gently steam vegetables with arctic char. The fish remains flaky and moist, while the beans hold on to essential nutrients; a rich vinaigrette is drizzled over both before serving.
- Total Time:
- Servings: 2
Source: Whole Living, September 2010
- 1 large lettuce leaf
- 2 sprigs fresh basil
- 2 skinless 6-ounce arctic char fillets
- Kosher salt
- Freshly ground black pepper
- 8 ounces yellow wax and green beans, ends trimmed
- 1/2 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- Pinch of sugar
- 1 teaspoon minced garlic
- 2 tablespoons chopped basil
- 1/4 cup extra-virgin olive oil
In a large skillet, bring 2 inches water to a simmer. Line the inside of a steamer basket with the lettuce leaf and basil. Season arctic char with salt and pepper on both sides; arrange on top of the lettuce and basil in the basket. Line a second basket with another lettuce leaf and sprig of basil. Top with beans.
When the water is simmering, set the basket with the beans in the skillet (make sure the water level does not flood the bottom basket), and top with the basket holding the arctic char. Secure a lid tightly in place on top. Steam until beans are just tender and brightly colored, and fish is evenly opaque and cooked throughout, about 7 to 9 minutes. If the beans are not yet tender, remove char, cover beans with the lid, and return to skillet to cook for 1 to 2 minutes more.
Meanwhile, make the vinaigrette: Whisk together mustard, lemon juice, sugar, garlic, and basil. Slowly add oil in a steady stream and whisk continuously until emulsified. Season to taste with salt and pepper.
To serve, drizzle vinaigrette over fish and beans. Garnish with small basil leaves.