HONEY-DIJON ARCTIC CHAR RECIPE
Steps:
- Gather ingredients.
- Rinse fish off in cold water and pat dry with paper towels. Place into a deep glass baking dish.
- Combine mustard, honey, oil, garlic, thyme, lemon juice, salt, and pepper in a small bowl.
- Using a spoon, coat fillets with mixture. Cover dish with plastic wrap and place into refrigerator for 30 to 40 minutes.
- Preheat grill for medium-high heat. Right before placing the fish onto the grill, oil grill grates. This can be done by using a large pair of tongs, folded paper towels, and a high smoke point oil like grapeseed or avocado oils.
- Place fish onto grill, skin side down, and cook for 5 minutes. Discard any extra marinade. Carefully, turn fish and cook for an additional 3 to 5 minutes. It is sometimes easier to use 2 heat-resistant spatulas to turn the fish. One to get underneath and the other to assist with turning.
- When the flesh of the fish no longer appears shiny, flakes easily and reaches an internal temperature of 145 F, it is done. Carefully remove from grill, plate and serve.
Nutrition Facts : Calories 948 kcal, Carbohydrate 39 g, Cholesterol 224 mg, Fiber 2 g, Protein 80 g, SaturatedFat 10 g, Sodium 1625 mg, Sugar 36 g, Fat 52 g, ServingSize Serves 4, UnsaturatedFat 0 g
OH MY ARCTIC CHAR!
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
Time 25m
Yield 2
Number Of Ingredients 9
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
SOY-HONEY-GLAZED ARCTIC CHAR
Salmon can be used in lieu of char.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Season fish with salt and pepper. Whisk together soy sauce, honey, and lime juice.
- Heat oil in a large skillet over medium-high. Add fish, skin-sides down, and cook, undisturbed, until skin is crisp and fish are opaque halfway up sides, about 2 minutes. Flip, reduce heat to medium-low, and cook until just cooked through but still pink in centers, about 1 1/2 minutes more. Transfer to a plate, skin-sides up.
- Wipe skillet clean; return to medium-high heat. Add soy mixture and boil until darkened slightly and reduced to a glaze, about 1 minute. Remove from heat and immediately return fish to skillet, gently flipping several times to evenly coat in glaze. Place fish over rice and drizzle with remaining glaze from skillet. Sprinkle with scallions and sesame seeds and serve, with bok choy.
ONE-SKILLET ARCTIC CHAR
Steps:
- 1. Pat the fillets dry and cut each piece crosswise into three equal pieces. Sprinkle the fillets with salt and pepper and ¼ teaspoon of the garam masala. Set aside. 2. In a large lidded skillet set over medium-high heat, warm 1 tablespoon of the olive oil. Add the broccolini and ¼ teaspoon salt and cook, stirring occasionally, until the broccolini are bright green, about 2 minutes. Add the remaining ¼ teaspoon garam masala, the garlic, ginger and a pinch of pepper. Cook until the garlic and ginger are fragrant, about 1 minute. Move the broccolini to one side of the skillet to make room for the fish. 3. Warm the remaining tablespoon of olive oil in the empty side of the skillet, then add the fish, skin side down, and cook for 3 minutes. Flip the fish over with a thin-edged spatula, and then add the wine. Cover the skillet, reduce the heat to low and cook the fish and broccolini for 4 minutes longer. Remove the skillet from the heat and let it sit and steam, covered, until the fish is cooked through and the broccolini is tender but still has some bite to it, about 2 minutes. 4. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and mint until combined. Season to taste with salt, pepper and additional lemon juice, if desired. Set aside. 5. Arrange the fish and broccolini on two plates and spoon the yogurt sauce over the fillets. (Alternatively, serve the sauce on the side.) Garnish the fish and broccolini with the pistachios and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love