Broiled Arctic Char With Basil Sauce And Tomato Recipes

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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

WHOLE ROASTED ARCTIC CHAR WITH FENNEL AND PISTOU



Whole Roasted Arctic Char with Fennel and Pistou image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 (2 to 3 pound) whole arctic char, gutted and scaled, gills and fins removed, head and tail intact
Sea salt and freshly ground black pepper
4 handfuls mixed fresh herbs (basil, thyme, tarragon)
1 small bulb fennel, sliced, fronds reserved
4 bay leaves
1 lemon, cut into 4 slices
Extra-virgin olive oil, as needed
1 recipe Pistou, recipe follows
2 anchovy fillets
2 garlic cloves
1 cup packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 lemon, juiced
1 vine-ripe tomato, seeded, and chopped
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse the fish well inside and out and pat dry with paper towels. Lay the big-boy out on a large rimmed sheet pan; cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone. Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin. Stuff the mixed herbs and fennel inside the body of the fish. Tuck a lemon slice and bay leaf inside each of the slats. Rub a decent amount of olive oil on all parts of the fish. Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky. Transfer to a serving platter and garnish with fennel fronds. Serve with Pistou sauce.
  • Combine all ingredients in a food processor and process until the garlic is finely chopped. Serve at room temperature with grilled or roasted fish.
  • Yield: 1 cup

BROILED ARCTIC CHAR WITH BASIL SAUCE AND TOMATO



Broiled Arctic Char with Basil Sauce and Tomato image

Time 20m

Yield Makes 1 serving

Number Of Ingredients 9

1/2 cup firmly packed fresh basil leaves
1/4 teaspoon minced garlic
1/8 teaspoon salt
3 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon packed light brown sugar
1 teaspoon red-wine vinegar
1 small tomato, cut into 1/3-inch-thick slices
1 (6-oz) piece arctic char fillet
Accompaniment: fresh-cut lemon

Steps:

  • Blanch basil in a 1-quart saucepan of boiling water 15 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Squeeze excess liquid from basil and purée in a blender with garlic, salt, and 3 tablespoons oil.
  • Preheat broiler. Line rack of a small broiler pan with foil, then oil foil.
  • Stir together brown sugar and vinegar until sugar is dissolved, then overlap tomato slices on a large plate and drizzle with vinegar mixture. Season with salt.
  • Put fish, skin side down, on pan, then season with salt and pepper and drizzle with remaining 1/2 tablespoon oil. Broil fish about 3 inches from heat (without turning) until just cooked through, 6 to 8 minutes.
  • Put fish on top of tomatoes and spoon basil sauce on top. Serve with lemon.

GOLDEN BROILED ARCTIC CHAR STEAKS



Golden Broiled Arctic Char Steaks image

This was a regular dinner for us except for the months of September and October. I don't remember why it was not served then, but I'm sure there is a good reason. ;) This is not the original recipe I used to be served, but as close as I could get it.

Provided by SandyCooks

Categories     Canadian

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

2 lbs char steaks
1 tablespoon chopped onion
2 tablespoons lemon juice
1 teaspoon salt
1 dash pepper
1/4 teaspoon tarragon
1/4 cup butter, melted
paprika
parsley

Steps:

  • Place steaks on greased broiler pan.
  • Mix onion, lemon juice, salt, pepper and tarragon with melted butter.
  • Baste steaks with half the sauce, then broil 2 to 4 inches from heat.
  • When browned, turn over, and baste with remaining sauce.
  • Broil 10 minutes per inch.
  • Sprinkle with paprika, garnish with parsley.

Nutrition Facts : Calories 835.4, Fat 68.1, SaturatedFat 29.4, Cholesterol 184.7, Sodium 817.5, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 51.9

ARTIC CHAR WITH WHITE BEANS, WILD MUSHROOMS, AND OVEN-DRIED TOMATOES



Artic Char with White Beans, Wild Mushrooms, and Oven-Dried Tomatoes image

Yes, fish can be autumnal, too. Fresh wild mushrooms and fennel pollen are the key ingredients in this elegant dish.

Provided by Bruce Aidells

Yield Makes 4 servings

Number Of Ingredients 23

1 pound plum tomatoes
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried large white beans (such as gigante, cannellini, Italian butter, or Great Northern)
1/2 ounce dried porcini mushrooms*
2 cups boiling water
3 tablespoons olive oil, divided
1 cup chopped leek (white and pale green parts only)
1/2 cup chopped onion
1/2 cup chopped peeled carrot
4 cups (about) low-salt chicken broth, divided
1/2 cup dry white wine
2 small bay leaves
1 teaspoon chopped fresh sage
1/2 pound fresh wild mushrooms (such as chanterelle, porcini, or stemmed shiitake), thickly sliced
2 garlic cloves, chopped
1 small shallot, chopped
1/4 ounce dried porcini mushrooms*
Olive oil
4 6-ounce arctic char fillets with skin (each 3/4 to 1 inch thick)
1 teaspoon fennel pollen** or ground fennel seed

Steps:

  • Preheat oven to 250°F. Cut each plum tomato in half lengthwise and place, cut side up, on rimmed baking sheet. Drizzle tomatoes with oil, then sprinkle with chopped thyme, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Roast tomatoes until tender and dry-looking on top but still moist, about 1 hour 45 minutes. Cool on sheet. Do ahead: Can be made 2 days ahead. Wrap; chill. Rewarm oven-dried tomatoes in microwave in 15-second intervals at low setting before using.
  • Place beans in medium bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight. Place dried porcini mushrooms in another medium bowl. Add 2 cups boiling water. Soak until mushrooms are soft, at least 1 hour and up to 4 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms.
  • Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add leek, onion, and carrot; sprinkle lightly with salt and pepper. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 cups broth, wine, bay leaves, chopped sage, chopped porcini mushrooms, and reserved mushroom soaking liquid, leaving any sediment behind. Drain beans; add beans to pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, stirring occasionally and adding more broth by 1/2 cupfuls to keep beans just covered, about 2 hours. Season beans to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm beans before continuing.
  • Heat remaining 2 tablespoons olive oil in medium skillet over medium-high heat. Add sliced wild mushrooms, garlic, and shallot; sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Stir mushrooms into beans. Keep mixture warm.
  • Preheat broiler. Grind dried porcini mushrooms to powder in spice grinder or food mill. Brush broiler pan with oil. Brush fish on both sides with oil; place on broiler pan, skin side down. Sprinkle each with salt, pepper, 1/2 teaspoon ground mushrooms, and 1/4 teaspoon fennel pollen (reserve any remaining ground mushrooms for another use).
  • Broil fish, flesh side up, 4 inches from heat source until just opaque in center (do not turn), 4 to 5 minutes.
  • Spoon 1 cup bean mixture into center of each plate. Top beans with tomato halves, then fish, flesh side up.
  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
  • **A spice extracted from wild fennel plants; available at specialty foods stores and from zingermans.com

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