BROILED ARCTIC CHAR WITH CITRUS SAUCE
In 5 minutes, these arctic char fillets are cooked through, emerging with caramelized edges and skin glistening, ready to receive a citrus bath. Lots of crusty bread is a must, and a simple green salad is nice, too.
Provided by Alexandra's Kitchen
Categories Healthy Low-Carb Paleo Pescatarian Date Night Weeknight Dinners Easy Make Ahead Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Intermediate Entertaining Peanut-Free Tree Nut-Free Grain-Free Tomato-Free Oven Ginger
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Position a rack 3 inches from the broiler. Preheat the broiler to high.
- Slice off the ends of each Orange (4) and the Lemon (1). Squeeze the juice out of those ends into a medium bowl. Discard the rind. Stand each piece of fruit on one of its cut sides. Run a knife down the side of each orange and the lemon to remove the skin.
- Squeeze the juice out of those skins into the bowl, then discard. Remove each citrus segment by running a knife down the side of each membrane and slicing the segment out. Drop it into the bowl of juice.
- Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice.
- Pour 1 tablespoon of the juice from the bowl of citrus segments into a large bowl. Add Honey (1 tablespoon) and 1 tablespoon of Olive Oil (3 tablespoon). Whisk to combine.
- Add Arctic Char Fillet (4) and toss to coat. Let marinate for at least 5 minutes.
- Meanwhile, pour the remaining 2 tablespoons olive oil into the bowl with the citrus segments. Add the Fresh Chives (2 tablespoon) and Sea Salt Flakes (1 pinch). Stir to combine. Taste. It should taste similar to a salad dressing with perhaps less of a bite.
- Rub a sizzle pan or sheet pan or broiler pan lightly with Neutral Oil (as needed). Remove fillets from marinade, letting excess drip off-no need to pat dry. Discard excess marinade.
- Place the char fillets skin side down in the pan. Season the flesh with Sea Salt Flakes (to taste). Place a sheet pan upside down on the rack, then place the pan with the fillets in it on top. Broil 4 to 5 minutes.
- Remove pan from oven and immediately transfer fillets to a serving platter. Spoon sauce over top. Pass extra sauce on the side.
Nutrition Facts : Calories 83 calories, Protein 4.9 g, Fat 3.5 g, Carbohydrate 8.6 g, Fiber 0.4 g, Sugar 7.6 g, Sodium 71.2 mg, SaturatedFat 0.4 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 2.2 g
GRILLED ARCTIC CHAR WITH HORSERADISH CREMA
This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish. Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking. You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.
Provided by Jeff Gordinier
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
- Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
- Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
- Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 16 grams, Sodium 711 milligrams, Sugar 6 grams, TransFat 0 grams
BROILED ARCTIC CHAR WITH BASIL SAUCE AND TOMATO
Time 20m
Yield Makes 1 serving
Number Of Ingredients 9
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.
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- Position a rack 3 inches from the broiler. (Note: To get the pan 3 inches from the heat source, you may have to turn over a rimmed sheet pan and set it on the rack.)
- If you know how to supreme citrus fruit, do that, squeezing and reserving any juice left in the rinds, then skip to step 2. Otherwise: Slice off the ends of each orange and the lemon.
- Pour one tablespoon of the juice from the bowl of citrus segments into a large bowl. Add 1 tablespoon of honey and 1 tablespoon of olive oil. Whisk to combine.
- Meanwhile, pour the remaining 2 tablespoons olive oil into the bowl with the citrus segments. Add the chives and a big pinch of sea salt. Stir to combine.
- Rub a sizzle pan or sheet pan or broiler pan lightly with neutral oil. Remove fillets from marinade, letting excess drip off—no need to pat dry. Discard excess marinade.
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