Citrus Marinated Wolffish
Daniella Berkowitz - @dalberni
This dish makes a satisfying lunch or light dinner and is full of fresh flavor, good protein, and lots of zippy citrus.
10.6oz Nordic Catch Wild Wolffish
4 tbsp olive oil
Fresh cracked pepper
1 head baby gem lettuce
2 tbsp champagne vinegar
2 tsp dijon mustard
1 tsp capers
Dash of Nordic Catch Pure Flaky Sea Salt
1 cup cooked short grain brown rice
1.5 tsp gomasio
1 tbsp avocado oil
1/4 cup chopped parsley
1 cucumber, cut on a bias
Dash of Nordic Catch Arctic Herb Sea Salt
Squeeze the juice of one lemon, orange, and lime over the wolffish.
Drizzle with 1 tablespoon olive oil and black pepper.
Allow to marinate at room temperature for 15-20 minutes.
Salad & Dressing
Meanwhile wash and chop your lettuce.
Pour champagne vinegar, remaining 3 tablespoons olive oil, Dijon mustard, capers, and salt and pepper to taste into a small bottle and shake.
Sprinkle warm brown rice with gomasio and fluff.
Back to Wolffish
Set a pan to medium high heat.
Take wolffish out of the marinade and pat dry with paper towels and salt fish on both sides.
Add avocado oil to pan.
Sear fish until browned, flip, continue cooking until browned on both sides and cooked through.
Take pan off heat and squeeze half a lemon’s juice into the pan and add parsley.
Gently flip fish in the sauce to coat.
Toss lettuce with vinaigrette, plate rice and fish, and top with Nordic Catch Arctic Herb sea salt!
Along the way