Steamed Arctic Char With Soy Crispy Garlic And Chiles Recipes

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STEAMED ARCTIC CHAR WITH SOY, CRISPY GARLIC, AND CHILES



Steamed Arctic Char with Soy, Crispy Garlic, and Chiles image

This lovely recipe for steamed arctic char is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

6 scallions, julienned, green and white parts separated
4 (6-ounce) skinless arctic char fillets, scaled and gutted
1/2 cup shaoxing rice wine or dry sherry
1/2 cup light soy sauce
3 tablespoons julienned ginger
Peanut oil
4 cloves garlic, thinly sliced
2 long red chiles, thinly sliced
4 tablespoons Asian-style chile sauce
20 fresh cilantro leaves
8 lime wedges
Steamed white rice, for serving

Steps:

  • Preheat oven to 350 degrees. Place green scallion pieces in a bowl of cold water and transfer to refrigerator until ready to use.
  • Place fish in an even layer in a baking dish. In a small bowl, mix together rice wine and soy sauce; pour over fish. Sprinkle white scallion pieces and ginger over fish, cover baking dish with parchment paper-lined aluminum foil, and transfer to oven. Cook until fish is cooked through but still moist, about 7 minutes.
  • Meanwhile, heat oil to a depth of 2 inches in a medium saucepan over medium-high heat. Add garlic and chiles and cook until golden and crisp. Using a slotted spoon, transfer garlic and chiles to a paper towel-lined place to drain.
  • Remove fish from oven and drizzle chile sauce over fish. Drain green scallion pieces and sprinkle over fish along with cilantro, garlic, and chiles. Serve immediately with lime wedges and rice.

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

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.

GRILLED ARCTIC CHAR



Grilled Arctic Char image

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

4 (6- to 8-ounce) arctic char fillets, skin-on
Fine sea salt
Freshly ground pepper
1 tablespoon olive oil
Maldon sea salt
1 lemon, cut into wedges, for serving

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.

ARCTIC CHAR EN PAPILLOTE WITH CRISPY LEEKS AND GARLIC



Arctic Char En Papillote with Crispy Leeks and Garlic image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 large leeks, trimmed, halved lengthwise and washed well
12 to 16 sprigs thyme
8 sprigs fresh parsley, plus 2 tablespoons roughly chopped leaves
4 tablespoons unsalted butter, cut into 8 pieces
4 6-ounce arctic char fillets, pin bones removed
Kosher salt and freshly ground pepper
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 400˚ F. Tear off 4 sheets of parchment paper, 16 to 18 inches long each. Thinly slice 1 leek crosswise into half moons and divide among the parchment sheets, slightly off center. Top evenly with the thyme and parsley sprigs and 1 piece of butter each. Top each pile with a char fillet (if it's skin-on, place skin-side down) and season generously with salt and pepper. Top each fillet with another piece of butter and carefully pour about 2 tablespoons wine over each mound of ingredients.
  • Fold the parchment over the fish. Starting at one corner, fold and pleat the parchment all the way around to the other corner, making sure the packet is well sealed. Carefully transfer the packets to 2 baking sheets. Bake until the fish is just cooked through, 10 to 12 minutes. Let stand 3 to 5 minutes, then carefully open the packets.
  • While the fish cooks, cut the remaining leek crosswise to make 4 pieces, then slice lengthwise into thin strips. Put in a medium nonstick skillet with the olive oil and turn the heat to medium. Cook, tossing, until crisp and browned, 8 to 10 minutes, adding the sliced garlic for the last minute. Remove from the heat and season with salt. Top the fish with the crispy leeks and garlic and chopped parsley.

OVEN-STEAMED ARCTIC CHAR WITH PIPERADE



Oven-Steamed Arctic Char With Piperade image

Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory pepper sauce. The sauce is great with just about any fish. Try it with a whole grilled striped bass (another one of Seafood Watch's Best Choices).

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h10m

Yield Serves 6

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large green bell peppers or thin-skinned sweet peppers from the farmers' market
1 large red bell pepper or thin-skinned red pepper from the farmer's market
1 serrano or jalapeño pepper, seeded and minced
2 large garlic cloves, minced
Salt
1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can, drained
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds arctic char

Steps:

  • Heat the oil over medium heat in a large, nonstick skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the peppers, chile, and garlic. Stir together until the garlic begins to smell fragrant, about 1 minute, and add salt to taste. Continue to cook, stirring often, for about 10 minutes, until the peppers are quite soft. Add the tomatoes, sugar, and thyme, bring to a simmer, turn the heat to low and cook uncovered for 20 to 30 minutes, stirring often. The mixture should be thick and sweet. Remove from the heat and keep warm.
  • Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the fish on top. Season with salt and gently rub the salt into the surface of the fish. Add pepper to taste. Fill a roasting pan with boiling water and place it on the oven floor. Place in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets (you can scrape them away if you don't like the look of them). Remove from the heat and serve topped with the piperade.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 707 milligrams, Sugar 5 grams

SEARED SOY-SESAME ARCTIC CHAR



Seared Soy-Sesame Arctic Char image

Make and share this Seared Soy-Sesame Arctic Char recipe from Food.com.

Provided by Brookelynne26

Categories     Asian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 tablespoon soy sauce
1 teaspoon honey
1/4 teaspoon toasted sesame oil
arctic char
coarse salt & 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.

Nutrition Facts : Calories 41.8, Fat 1.1, SaturatedFat 0.2, Sodium 1005.8, Carbohydrate 6.7, Fiber 0.2, Sugar 6, Protein 1.9

SOY-HONEY-GLAZED ARCTIC CHAR



Soy-Honey-Glazed Arctic Char image

Salmon can be used in lieu of char.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 9

2 skin-on Arctic-char fillets (6 ounces each)
Kosher salt and freshly ground pepper
3 tablespoons low-sodium soy sauce
3 tablespoons honey, preferably raw and unfiltered
2 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons safflower oil
Steamed white or brown rice, for serving
Thinly sliced scallions and toasted sesame seeds (optional), for serving
Sauteed Baby Bok Choy, for serving

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.

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