STEAMED ARCTIC CHAR WITH SOY, CRISPY GARLIC, AND CHILES
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
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!
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
SEARED SOY-SESAME ARCTIC CHAR
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
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
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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
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
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
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
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
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.
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