Strong to the “Finich” – Arctic Char with Red Curry Spinach and Sauteed Greens

As children, Popeye always encouraged us to eat our spinach to be strong like him (and have raging forearm muscles), but who wants to eat spinach from a can?! While trying to eat a little healthier after two weekends of parties, weddings, and dining out I felt that a meal incorporating spinach was the way to beat the guilt. Wilted spinach to me, goes great with fish so Arctic char was the perfect compliment in this recipe, though any fish would be just fine.

The base of the recipe is very similar to the start of my ‘Tomato and Red Curry Chickpeas’ using canned, crushed tomatoes and red curry paste, and while this isn’t spinach from a can I do believe this recipe would be Popeye approved.

Makes about 3-4 servings

olive oil

1/2 white or yellow onion thinly sliced

3 cloves garlic, minced

1/2  28 oz. can crushed tomatoes

1/2 small can 4 oz. red curry paste

1/4 tsp smoked paprika

1/4 C. white wine

1 bag pre-washed spinach, tough stems removed

salt & pepper to taste

1 lb. Arctic char – pin bones removed*

1 lb. rapini washed and trimmed

1 tsp. crushed red pepper

1 lemon cut into wedges

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  • Saute onion in about a tablespoon of oil
  • Add garlic and saute until onions are translucent
  • Mix in crushed tomatoes and red curry paste, stir to combine
  • When the mixture has reduced a little add the white wine
  • Season to taste with paprika, salt, and pepper
  • Add spinach in two batches, mixing it into the sauce as it wilts,  let simmer
  • In a separate pan saute’ the rapini in a couple tablespoons of olive oil (or butter if you prefer)
  • Season with salt, pepper, and crushed red pepper
  • Cook until heated through and somewhat wilted
  • While the rapini is cooking heat up a grill pan and spray with non-stick grill spray
  • Place fish skin side up to allow the meat to cook first
  • After 2 minutes on one side flip over and grill another 2-3 minutes on the skin side
  • When the fish is cooked you should be able to slide a spatula between the skin and the meat to easily remove it without damaging it
  • Plate the rapini with the fish on top of it then spoon the curried spinach mixture all over.
  • I like a little lemon on my greens so I garnished it with lemon wedges
  • Enjoy!

*a note about pin bones – remove with pliers, tweezer, or kitchen shearers. Find them by running your fingers along the top sides of the fish. My 1 pound cut had about 10 pin bones in it


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