Best Arctic Char With Lemon Caper Butter Recipes

SLOW-ROASTED ARCTIC CHAR WITH LEMON-MUSTARD SEED TOPPING

Slow-Roasted Arctic Char with Lemon-Mustard Seed Topping image

Provided by Bonnie Sanders Polin, Ph.D,

Categories Fish Mustard Bake Lemon Seafood Healthy

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 teaspoon grated lemon zest
1 tablespoon extra virgin olive oil
1 1/2 tablespoons multigrain bread crumbs
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon dried tarragon
2 teaspoons mustard seeds, crushed
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon sugar substitute
Four 5-ounce Arctic char fillets, skin on
Freshly ground pepper

Steps:

1. Preheat the oven to 250°F.
2. In a bowl combine the zest, olive oil, bread crumbs, parsley, tarragon, mustard seeds, vinegar, lemon juice, mustard, and sugar substitute. Line a baking pan with parchment paper and place the fish in the pan, skin side down. Sprinkle with pepper.
Spread some of the lemon-herb mixture on each fillet.
3. Bake the char for 30 to 35 minutes, depending on thickness, until the fish is almost completely opaque. Allow to rest for 5 minutes before serving.

OH MY ARCTIC CHAR!

Oh My Arctic Char! image

I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.

Provided by melanienl

Categories Seafood Fish

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 (10 ounce) fillet arctic char, rinsed and patted dry
1 pinch sea salt to taste
1 lime, zested and juiced
¼ cup olive oil
¼ cup sherry wine
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 10.2 g, Cholesterol 38.3 mg, Fat 38.7 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 5.9 g, Sodium 455.3 mg, Sugar 0.8 g

HERB-STUFFED ROAST ARCTIC CHAR

Herb-Stuffed Roast Arctic Char image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 sprigs sage
3 sprigs parsley
3 sprigs thyme
1 sprig rosemary
4 wide strips lemon zest (removed with a vegetable peeler)
1 clove garlic, grated
1/4 cup extra-virgin olive oil, plus more for brushing
1 3-pound whole arctic char, scaled, butterflied, cleaned and deboned
Kosher salt and freshly ground pepper

Steps:

Preheat the oven to 450 degrees F. Remove the leaves from 2 sage sprigs, 1 parsley sprig, all of the thyme sprigs and the rosemary; finely chop along with the lemon zest. Transfer to a small bowl and stir in the garlic and 1 tablespoon olive oil to make a paste; set aside.
Brush a rimmed baking sheet with olive oil. Run the back of a knife over the skin of the fish to remove any excess moisture; pat dry inside and out. Transfer to the prepared baking sheet. Cut 4 slits through the skin on each side of the fish with a sharp knife; rub inside and out with 1 tablespoon olive oil, making sure to get inside the slits. Season the fish inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; spread the herb paste all over the inside.
Roast until a thermometer inserted into the thickest part reaches 130 degrees F to 135 degrees F, 15 to 20 minutes. Remove from the oven and let rest 5 minutes before slicing.
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Remove the leaves from the remaining 1 sage sprig and 2 parsley sprigs; add to the hot oil and cook, stirring, until crisp, 30 seconds to 1 minute. Drain on paper towels and season with salt.