Arctic Char Tostadas Recipes

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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.

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 TOSTADAS



Arctic Char Tostadas image

Think of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.

Provided by Daniela Soto-Innes

Yield 4 servings

Number Of Ingredients 12

3 Tbsp. fish sauce
1 cup unseasoned rice vinegar
1/4 cup sliced scallions
1 1/2" piece ginger, peeled, finely grated
Kosher salt
1/4 tsp. finely grated lemon zest
1/2 cup farmer's cheese or whole-milk ricotta
Kosher salt
1 (8-oz.) boneless arctic char or salmon fillet
Extra-virgin olive oil (for drizzling)
4 (4"-6") tostadas
Cilantro leaves with tender stems, sliced serrano chiles, capers, and lime wedges (for serving)

Steps:

  • Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
  • Preheat oven to 300°F. Mix lemon zest into cheese in a small bowl; season with salt and set aside. Place fish on a rimmed baking sheet and drizzle very lightly with oil; season with salt. Bake until just opaque throughout, about 5 minutes for char and 8-10 minutes for salmon. Remove from oven and break apart into large flakes. Drizzle with vinaigrette.
  • Divide reserved cheese mixture among tostadas. Top with fish, then cilantro, chiles, and capers. Serve with lime wedges.
  • Vinaigrette can be made 1 week ahead. Cover and chill.

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