GRILLED ARCTIC CHAR WITH HORSERADISH CREMA
This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish. Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking. You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.
Provided by Jeff Gordinier
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
- Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
- Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
- Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 16 grams, Sodium 711 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED ARCTIC CHAR
This protein-packed grilled fish is delicious on its own or with a Spring Wheat Berry Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat a grill pan over medium heat.
- Using a sharp knife, make two vertical slices through the skin of fish fillets, taking care not to cut the flesh; season with sea salt and pepper.
- Place fillets on grill, skin-side down, and grill until skin is crisp and fish is almost cooked through, about 3 minutes. Carefully turn fish and continue grilling until cooked through, 1 1/2 to 2 minutes. Sprinkle fish with Maldon sea salt and serve immediately with lemon wedges.
GRILLED CHILE-LIME ARCTIC CHAR
Steps:
- Mince garlic and mash to a paste with salt using a large heavy knife.
- Stir together garlic paste, lime juice, oil, sugar, and chipotle chile in a small bowl until sugar is dissolved.
- Remove any bones from fish with tweezers, then pat fish dry and place, skin side down, on a plastic-wrap-lined large tray.
- Rub chile mixture all over flesh side of fish, then wrap plastic around fish and marinate at cool room temperature 15 minutes.
- While fish is marinating, prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
- To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side down, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter. If desired, lift skin from fish with tongs and cook skin on rack directly over coals, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.
- To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side down, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
- If desired, lift skin from fish with tongs and cook skin directly over a burner, uncovered, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.
GRILLED ARCTIC CHAR ON BED OF GREENS
Arctic char is a close cousin of the salmon, with a much milder and sophisticated flavor. It might be too pricey and hard to find when not in season depending where you live, so feel free to substitute salmon. This is a delicious, light, and satisfying meal.
Provided by AvelaineS
Categories Salad Seafood Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a grill pan or skillet over medium-high heat. Season arctic char with kosher salt and black pepper. Cook fillets on grill pan skin side up until lightly browned, 3 to 4 minutes. Flip fillets and continue to cook until fish flakes easily with a fork, 3 to 4 minutes more. Pour lemon juice over fish; remove from heat.
- Divide salad greens over two plates and arrange mango, strawberries, and pecans on top; season with salt and black pepper. Carefully place an arctic char fillet on each portion and drizzle pan juices and remaining 2 teaspoon olive oil over salads.
Nutrition Facts : Calories 666.6 calories, Carbohydrate 26.1 g, Cholesterol 45.9 mg, Fat 42.3 g, Fiber 6.5 g, Protein 41.3 g, SaturatedFat 6.1 g, Sodium 1127.2 mg, Sugar 18.5 g
RED CHILE RUBBED GRILLED ARCTIC CHAR
Steps:
- Preheat the fryer to 350 degrees F.
- Whisk together the brown sugar, ancho chili powder, cinnamon, cumin, salt and black pepper in a small bowl.
- Preheat the grill, a grill pan or a nonstick saute pan over high heat. Brush both sides of the char with the oil and sprinkle with salt and black pepper. Rub one side of each fillet with some of the spice rub. Cook the char rub-side down until golden brown and a crust has formed, about 3 minutes, and then flip and continue cooking to medium doneness, 3 to 4 minutes longer.
- Slice the skin into 1/4-inch strips, and then dredge in the rice flour. Fry until crispy, about 1 minute. Transfer to a paper-towel-lined sheet tray and immediately sprinkle with salt.
- Plate the fish rub-side up, topped with the crispy skin. Serve some of the Salsa Vera Cruz alongside, and garnish with cilantro leaves and pumpkin seeds.
- Heat a large saute pan over medium heat. Combine the tomatoes, olives, capers, oregano, thyme, garlic, jalapenos and red onions in a medium bowl. Add the canola oil to the pan, and cook the mixture 1 minute. Remove the pan from the heat and let sit 2 minutes. Transfer to a bowl and let cool to room temperature. Finish with the olive oil and season with salt and black pepper.
GRILLED WHOLE ARCTIC CHAR
Controlling a charcoal grill's air supply is key to avoiding flare-ups. Keep it covered when cooking the fish, with the top vent closed. Keep the bottom vent open to maintain the heat of the coals.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Let fish stand at room temperature for 20 minutes. Divide mint-chive butter into 2 bowls. Season cavity of fish with salt and pepper, and brush generously with half the mint-chive butter. Tie together with kitchen twine to close. Brush with oil, and season with salt and pepper.
- Heat a charcoal grill to medium. Lightly brush grates with oil. Sear lemons, cut sides down, until caramelized, about 3 minutes; transfer to a serving platter. Brush grates to clean.
- Grill fish, covered, about 12 minutes. (Check on fish once or twice to make sure heat is even and fish is not charring.) Open lid, and flip fish carefully using 2 heavy spatulas. Cover, and grill until skin is crisp and fish is flaky when pierced with the tip of a knife in the thickest area, 8 to 10 minutes. Transfer fish to a platter using spatulas. Brush fish with remaining mint-chive butter. Let stand for 10 minutes; untie. Garnish with mint.
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