Pan-roasted arctic char with chimichurri
Roast
Roasting
Chimichurri is my mother's dinner-party secret weapon. She makes it year round and serves it with everything from whole roasted beef tenderloin to pan-seared arctic char to grilled chicken thighs — this sauce is good on everything. Pictured above, the sauce is drizzled over fish, sautéed chickpeas, and bread. <br /> <br />To make the chickpeas, simply heat a generous amount of olive oil in a skillet over medium-high heat. Add cooked chickpeas or drained, rinsed and dried canned chickpeas, and cook until they begin to turn golden, seasoning to taste with salt and pepper, about 5 minutes or so. Drizzle with chimichurri. Rice, barley, farro—anything would be good with this chimichurri. <br /> <br />If you want to skip the pan-roasting, you could follow the broiling method in this post, which also calls for briefly marinating the arctic char in some fresh citrus and honey, which would be nice here, too: <a href="https://food52.com/recipes/66996-broiled-lemon-honey-arctic-char-with-citrus-sauce">Broiled Lemon-Honey Arctic Char with Citrus Sauce</a>
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