Best Arctic Char Recipes



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Top Rated Arctic Char Recipes

Steaming fish in sealed parchment paper is a classic preparation. But this old-school dish always looks impressive when brought to the table, the parchment is torn open, and beneath the steam, the main attraction makes its entrance. It’s actually a really quick, easy, and even healthy preparation.Click here to see 'Shrooms: They're What's for Dinner Tonight.

4


  • 4 arctic char fillets, 1 1/2 inches thick
  • 1/4 cup/120 mL Dijon mustard
  • 1/4 cup/120 mL honey
  • 2 tablespoons/30 mL olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons/10 mL fresh thyme
  • 1 teaspoon/5 mL sea salt
  • 1/2 teaspoon/2.55 mL white pepper
  • Juice of 1 small lemon

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 white pepper.

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.

Make 3 to 4 passes across the grates to endure a good non-stick surface. This will help to keep the fish intact during the grilling process.

Place fish onto grill, skin side down, and cook for 5 minutes. Carefully, turn fish and cook for an additional 3 to 5 minutes. It is sometimes easier to use two 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 with your favorite sides.


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This is a fabulous! I didn't have the sherry or vermouth (and don't love those flavors), so I added some champagne vinegar to the sauce. Loved it. I will make this many times again!

Delicious! We don't like spicy, so we left out the cayenne pepper. Made frozen arctic char taste 5-star!

Killer good recipe! A couple observations- * I like spicy, but 1 teaspoon of cayenne pepper would make it deadly hot I would think. I used 1/4 tspn which was just about right for me. * There was maybe twice as much sauce as needed. Next time I'll try it with half the sauce recipe.

Great recipe. I used sherry. I can only assume that the substitute suggested is for sweet vermouth !

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Arctic Char

Reviews

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Reviews (6 reviews)

Incredible! Simplest recipe ever for fish. I did have to flip it over for a minute to cook the top but the timing was just right. Skin was crispy but easy to cut and crunch. Even my 14 YO loved it and had 2nds.

Super easy and perfect. I've always been intimidated by fish - expensive fish. I bought a nice, thick piece of Arctic char, and followed this couldn't-be-easier recipe. Stove temperature is key as I often get lazy and cook at too high temps. I was patient this time and kept it at medium. My only worry was knowing when it was done. At ten minutes it was still too pink on top (didn't want to turn it over), so I covered it. must have been at least 15 minutes before it looked done because of the thickness. Hubby was over the moon with the crispy skin. Definitely going into rotation. Thank you, Fine Cooking.

Simple and perfect. Timing was right on. I used Meyer lemon instead of regular to better cut the little bit of fishiness.


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What is it?

A distant cousin of salmon and trout, char has a mild salmon-like flavor and a beautiful pink color&mdashthe result of its natural diet, which includes tiny crustaceans like pink shrimp. Arctic char takes well to virtually any cooking method, and it&rsquos hard to overcook, since its fatty texture is very forgiving.

Caught in Alaska and the Pacific Northwest, char was never threatened because it is a fast-reproducing fish that was largely ignored during the heyday of salmon. Now that overfishing and unsustainable farming practices have turned salmon into an eco-culinary mess, char is getting its share of attention.

How to choose:

If you can&rsquot find it wild, farmed arctic char is a good alternative because it&rsquos raised sustainably.

When buying fish fillets, examine the flesh, which should be moist and glistening and without any large gaps.

Dry-looking flesh is a sign of age. Fresh fish should not smell strong or fishy but should have a mild, fresh scent suggestive of the sea.

When buying skin-on fillets, look for intact skin and make sure the scales were properly removed. Most fish skin is edible and delicious, especially when cooked until crisp.

How to prep:

Artic char is easy to prepare and at its best when simply cooked, allowing its fresh, distinctive flavor to shine.

How to store:

Like all fish, arctic char should be stored in the coldest part of your refrigerator and used soon after buying. To slow down spoilage, try this: Put whole fish or fillets in a large strainer set over a bowl. Pile ice high on top of the fish and refrigerate. The ice keeps the fish close to 32°F, and as it melts, the water continually rinses off bacteria and drains it into the bowl. Or put the fish in a plastic bag and set the bag on ice to maintain a temperature close to 33°F (spoilage occurs twice as fast at 40°F as it does at 32°).

Private Notes

Recipes


Baked Garlic Dill Arctic Char Recipe

Rubbed with a mixture of fresh dill, minced garlic, salt and pepper, this arctic char recipe is a quick and easy way to enjoy this fish.

My dear friend Cate has always told me to &ldquowork smarter, not harder,&rdquo and I usually heed that advice &mdash except when I don&rsquot. But I am a work in progress, as we all are.

Last year, I decided to launch a spinoff website called Sarah&rsquos Seafood Shack that covered only seafood. And for a little while it was great. But as things progressed, I found that I didn&rsquot have enough time to maintain yet another site. Over the next few weeks, I&rsquoll be reposting the content from that site here on Sarah&rsquos Cucina Bella as I merge these two sites.

I hope you will love the new influx of seafood recipes and articles.

First up? A fabulous Baked Garlic Dill Arctic Char recipe that my kids and I love. With a flavorful, fresh rub, this is a quick and easy fish recipe perfect for any night. Enjoy!

As far as sustainability is concerned, arctic char is a great choice for fish dinners. Monterey Bay Aquarium Seafood Watch named it a Best Choice. A farmed fish, arctic char can be used similarly to salmon and trout in recipes &mdash think bold but nuanced.

Not familiar with arctic char? Honestly, I don&rsquot remember ever having it as a little girl, but I am so glad I can have it now. It might just be my new favorite fish.

I first created this arctic char recipe when my children &mdash who are 5 and 8 &mdash and I happened on some great fresh ingredients at our local farmers market and fishmonger.

Vibrant dill grown on a nearby farm is a perfect accompaniment with bold local garlic that coats this fresh arctic char. (Don&rsquot worry &mdash dill and garlic from the grocery store are good in this recipe too. I am just a big believe in local food.)

It&rsquos so palate-pleasing that my kids practically lick the plate when I make it.

Making it is simple &mdash you take a big arctic char fillet and coat it with a mixture of garlic, dill, salt and pepper. Then you bake it until it&rsquos absolutely fork tender. Serve it with lemon wedges (it&rsquos amazing what that drizzle of lemon does for the fish) &hellip and enjoy every bite.


Preparation

Add peas, basil, parsley, walnuts, olive oil, lemon juice, water, garlic, salt, pepper and pepper flakes to small food processor or blender pulse until coarsely ground. Refrigerate in airtight container for up 2 days. Makes about 1 cup.

Pat fish dry with paper towel. Sprinkle flesh side with thyme season with salt and pepper.

Heat oil in large skillet over medium heat. Place fish skin side down in pan and cook until skin is crispy, about 5 minutes. Turn and continue cooking until fish just starts to flake, about 1 to 2 minutes more, depending on thickness of fish. Serve with some pea pesto, asparagus and lemon wedges if desired.

Substitute Arctic char with salmon or trout.

Toss pea pesto with pasta, or use as a topping for crostini or a dip for crudite or shrimp.

To quickly toast walnuts, microwave on high until fragrant, about 1 to 2 minutes.


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Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Citrus Crusted Arctic Char with Mixed Greens

Sometimes it is not easy finding fresh fish or this Arctic char we have here. Whether it be from the ocean or the sea, especially us, we are located over a thousand kilometers from the west coast of Canada, and way way more to the east. But thanks to word of mouth and local fish markets and of course modern technology in aviation flight it is possible to taste this Arctic Char at it's freshest it can be.

Just a few weeks ago in Calgary we were having dinner at a friends house. Conversation flowing, beautiful food being eaten, of course topics eventually reverting to food, recipes and where to get the best sea food and fish in Edmonton. This is where Ocean Odyssey Fish Market came up. We wasted no time in finding the market and tasting their product. There were many varieties of fish from sea bass, to coho salmon, but one fish in particular caught our attention. The Arctic Char, we were told by the people there at Ocean Odyssey that is was flown in from Iceland. The fish stays quite fresh in travel due to the extreme cold temperatures of the water in the North Atlantic surrounding Iceland. I have only tasted Arctic Char once before. The flavor stuck with me with its richness, and moistness of course if cooked properly so into our basket it went and the drive home was a highway of ideas and creativity. Opening the package that the Arctic Char came in was fantastic, the smell of the North Atlantic coming to the forefront and that beautiful tender smooth flesh of this fish to the touch was amazing truly a fresh product that I am so excited to prepare and eventually eat. So with that being said, the winning creative idea for this Arctic Char is to top it with a bread crumb mixture flavored with some spices and lime juice., serving it with some wonderful greens. There you have it Citrus Crusted Arctic Char with Mixed greens.

Let's get this Arctic Char dish started!

The bread crumb mixture that will be the topper to this beautiful Arctic Char is a blend of breadcrumbs that I made using my Father's tasty homemade bread, some extra virgin cold pressed olive oil, fresh chopped parsley, fresh thyme chopped, a nice scallion minced, some onion and garlic powder, and the clincher lime zest and lime juice. Salt and pepper always a must for fish, so in that goes. A nice toss and a little standing time for all those flavors to fuse into the breadcrumbs. I almost forgot the breadcrumbs as I told you were from a homemade loaf that I cut into thick slices and drizzled a little olive oil over. Then in it goes to a hot oven to get all golden brown and toasty. Once that is done a good hand crushing, but not too fine. I want that texture to be present on this Arctic Char.

Prepping the Arctic Char is so simple and easy. A quick dusting of salt and pepper. A nice drizzle of olive oil on top and in the baking dish. Then the top, with a small spoon carefully placing the breadcrumb mixture on top of the fish. I didn't want to cover all of the fish as it has such a vibrant dusty rose color to it, and I wanted to keep that color in the presentation. I put a few drops of olive oil on the breadcrumb mixture knowing this would help in creating that crust I so wanted. Into a somewhat 225 degree F warm oven for 25 minutes. This low temperature will cook the Arctic Char slowly and ensure that the moistness of this fish will be preserved. A last final minute on a low broil just to get that crust to where it needs to be and this fish is ready to serve. We wanted to keep this pretty simple so we decided a nice side salad of mixed greens. Keeping in that fresh and citrus feel blending some olive oil extra virgin of course and some salt, pepper, and that wonderful lime juice and we are set.

The flavor of this Arctic Char is amazing, rich, smooth, moist, flaky. Oceanic hints coming through, combined with the tart of the lime zest and lime juice, soothed by the breadcrumbs and little surprise hits of parsley, scallions, and thyme. The texture a dichotomy of soft and crunchy comes in every bite as the Arctic Char melts in your mouth followed by that nice crunch of the breadcrumb crust. The salad fresh, organic, peppery, buttery, tart, sweet, a plethora of joy for your taste buds, and a perfect pairing with the fish. This recipe would be a great blend to add to your weekly meal plan. One that I think you will enjoy immensely. Thanks to Ocean Odyssey for the wonderful product, the organic farmers for great greens, The Italian Center for the wonderful Olive oils brought in, Simons for the great props, and especially to my beautiful wife, who is always a blessing and great partner in the kitchen.


Why this is one of Canada’s must-have fishing experiences

As Canada’s northernmost freshwater fish, Arctic char are emblematic of the rugged north country they inhabit, and of Nunavut in particular. They’re so prevalent, and so popular among the Inuit of Canada’s northernmost territory, in fact, that they’re often simply referred to as iqaluk, the Inuktitut word for “fish.”

Eager to take a fly or lure—and exceedingly tasty on the table—Arctic char can be found throughout the myriad coastal rivers of the Nunavut mainland, as well as the territory’s Arctic Archipelago. A circumpolar species, they also inhabit the waters of Iceland, Greenland, Scandanavia, Russia, Alaska and, of course, the rest of Canada’s northern fringe.

Char are anadromous by nature, and in Nunavut they spend their summers in the Arctic Ocean and Hudson Bay before venturing upriver to spawn and overwinter. There are also landlocked populations in dozens of unnamed lakes, with the fish in Ellesmere Island’s Hazen Lake considered to be near the northern tip of the species’ range.

The people of Nunavut traditionally catch and sun-dry their fill of char along the endless coastlines, but for sport anglers, nothing beats fighting and releasing these feisty fish in rivers. And when you bring one to hand—particularly a male with its hooked kype and fiery regalia of spawn colours—you’ll know instantly why Salvelinus alpinus is worthy of any angler’s must-catch list.

WHEN TO GO: June to October

HOT TACTIC: Dead-drift egg patterns under indicators for late-season fish


Best Arctic Char Recipes - Recipes

1. Take the arctic char and bone it from the inside out. Remove the center bone and all of the side belly bones as best you can.

2. Trim the collar and then fold it open -- season with salt and pepper. Then take one filet and lay it down. Set aside four or five slices of lemon, four pieces of roasted garlic, and the springs of thyme.

3. Take the scallions and char them a little in a pan to create smokiness and then place them in the fish along with the lemons, garlic, and thyme.

4. Take the arctic char and some string and gently tie a knot around the fish in about three or four places. Cut off the excess string.

5. To roast, take a small roasting tray or pan. Lay out some sliced lemons and fresh thyme and place the fish on top. Coat the fish with a small amount of olive oil, salt, and pepper. Then place the tray in a 500 degree oven for about 10 to 12 minutes (The more firm the fish is, the more well done it will be).

6. Once cooked, set it down to cool and place on a serving platter. Remove the strings gently along with the lemon and thyme. Drizzle with olive oil, sea salt, and lemon juice and serve.


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