Best Seared Arctic Char With Kumquat Compote Recipes

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MARINATED ARCTIC CHAR WITH SALSA VERDE



Marinated Arctic Char with Salsa Verde image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil, plus more for cooking
Pinch crushed red pepper
2 sprigs fresh thyme, leaves coarsely chopped
1 clove garlic, smashed
1/2 lemon, zested
4 skin-on fillets arctic char
Kosher salt
Salsa Verde, for serving, recipe follows
1/3 cup white vinegar
1/4 cup extra-virgin olive oil
3 tablespoons toasted pine nuts
2 tablespoons chopped dill
2 pinches crushed red pepper
Pinch kosher salt
1 clove garlic, crushed and minced
1 bunch parsley, leaves chopped
1 zucchini, green skin parts only, small dice
1/4 medium red onion, finely diced

Steps:

  • Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
  • Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more. Serve with the Salsa Verde.
  • Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary. Serve at room temperature.

SEARED SOY-SESAME ARCTIC CHAR



Seared Soy-Sesame Arctic Char image

Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

1 tablespoon soy sauce
1 teaspoon honey
1/4 teaspoon toasted sesame oil
1 6-ounce piece of Arctic char
Coarse salt and freshly ground black pepper

Steps:

  • In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
  • Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.

PAN SEARED ARCTIC CHAR AND CULTIVATED MUSSELS IN A SMOKED TOMATO AND GREEN GARLIC BROTH WITH POSOLE



Pan Seared Arctic Char and Cultivated Mussels in a Smoked Tomato and Green Garlic Broth with Posole image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 stick unsalted butter, slightly softened
6 cloves garlic, coarsely chopped
1/4 cup cilantro leaves
Salt and freshly ground pepper
2 tablespoons olive oil
4 Arctic char fillets, about 6 ounces each
Salt and pepper
8 plum tomatoes
2 tablespoons olive oil
Salt and freshly ground pepper
4 cups fish stock
24 cultivated mussels
1 cup cooked posole corn or hominy
Chopped cilantro, for garnish

Steps:

  • Green Garlic Butter: Place butter, garlic and cilantro in a food processor and process until smooth. Season with salt and pepper.
  • Pan Seared Char: Heat olive oil in a large saute over high heat until almost smoking. Season char with salt and pepper and sear, skin side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 3 to 4 minutes or until just cooked through.
  • Grilled Tomato Broth: Preheat grill pan or grill. Slice tomatoes in half vertically, brush with oil, season with salt and pepper, grill until soft, and coarsely chop. Bring fish stock to a simmer, add the tomatoes and cook for 10 minutes. Place the mixture in a food processor and process until smooth. Put the mixture into a clean saucepan and bring to a boil. Add the mussels and cook until all the mussels have opened, discarding any that do not. Remove the mussels to a bowl. Whisk a few tablespoons of the butter into the tomato broth and season with salt and pepper. Add the mussels back to the broth. Stir in posole.
  • Assembly: Place 1 char fillet in the center of each shallow bowl. Ladle sauce over and around the fish. Divide the mussels among the bowls and sprinkle with chopped cilantro. Serve with crusty bread, such as a baguette.

PICKLED ARCTIC CHAR WITH HORSERADISH CREAM AND LEMON-MARINATED CUCUMBER



Pickled Arctic Char with Horseradish Cream and Lemon-Marinated Cucumber image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 15

6 ounces boneless, skinless Arctic char
Kosher salt, as needed
4 tablespoons white wine vinegar
3 tablespoon sugar
1 (1-inch piece) fresh peeled ginger, chopped
1 English cucumber, cut into 2-inch sections
2 lemons, juiced
1-inch section lemon peel
2 tablespoons sugar
2 tablespoons chopped dill
Sea salt
2 tablespoons grated fresh horseradish
2 tablespoons whipped cream
1 tablespoon sour cream
Salt and freshly ground black pepper

Steps:

  • Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed
  • To make the Arctic Char: Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
  • To make the Lemon-Marinated Cucumber Salad: Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
  • To make the Horseradish Cream: In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
  • To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

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

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

ARCTIC CHAR WITH TANGERINE-HABANERO GLAZE AND MEYER LEMON COUSCOUS BROTH



Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 23

4 (6-ounce) fillets artic char, skinned
1 tablespoon olive oil
Salt and freshly ground black pepper
Tangerine-Habanero Glaze, recipe follows
Meyer Lemon Broth, recipe follows
Couscous, recipe follows
4 cups tangerine juice
2 cups red wine vinegar
1 1/2 cups sugar
1/2 habanero chile, chopped
Salt
2 tablespoons olive oil
1 small Spanish onion, coarsely chopped
1 clove garlic, chopped
2 cups homemade clam broth
1/2 cup fresh Meyer lemon juice
2 tablespoons cold unsalted butter, optional
Fresh parsley leaves or cilantro leaves, torn
Salt and freshly ground black pepper
2 cups water
1 teaspoon kosher salt
1 cup instant couscous
1 tablespoon Meyer lemon zest

Steps:

  • Preheat oven to 400 degrees F.
  • Brush fillets on both sides with oil and season with salt and pepper. Heat a large, oven-safe nonstick saute pan over high heat, add the fish, and cook until golden brown, about 2 minutes. Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 minutes or until just cooked through. Brush with more of the glaze and remove from the heat.
  • Ladle some of the broth into large shallow bowls, place fish in the middle, glazed side up, and sprinkle some of the couscous around the fish. Serve immediately.
  • Place tangerine juice in a medium saucepan and cook over high heat, until reduced to 3/4 cup, stirring occasionally. While the tangerine juice is reducing, combine vinegar and sugar in a small saucepan and cook until reduced by half. Add the reduced tangerine juice and habanero to the reduced vinegar mixture and stir to combine. Puree in a blender until smooth and season with salt. Transfer to a bowl and let cool to room temperature before using.
  • Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the clam broth and cook for 15 minutes. Strain the mixture and return to the saucepan, stir in the lemon juice and bring to a simmer. Whisk in the butter, if using, and the torn parsley or cilantro. Season with salt and pepper, to taste. Keep warm.
  • Bring water and salt to a boil in a saucepan. Stir in the couscous, cover the pot, remove from the heat, and let sit 5 minutes or until the water is absorbed and couscous is tender. Remove the lid of the pot, fluff the couscous with a fork and stir in the zest. Keep warm.

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