One Skillet Arctic Char Recipes

OH MY ARCTIC CHAR!

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.

CRISP-SKINNED ARCTIC CHAR

Steps:

• Heat the oil in a 12-inch cast-iron skillet or nonstick pan over medium-low heat. Season the fish well with salt and pepper. Cook, skin side down and undisturbed, for 7 minutes. The fillets will cook from the bottom up so that the flesh stays moist while the skin gets so crisp that it crackles; if the skin becomes crisp before the top of the fish finishes cooking (it should look just opaque), flip it over and cook very briefly to finish. Serve with a lemon wedge.

CITRUS BAKED ARCTIC CHAR WITH ASPARAGUS (DONE IN ONE PAN & 30 MINUTES)

Steps:

• Preheat oven to 400 degrees F., and line a rimmed baking sheet with parchment.
• Spread the asparagus on the baking sheet, drizzle with 1-2 TBSP olive oil, season well with salt and pepper, and toss around the pan to coat evenly. Spread the asparagus into an even layer around the edges of the pan, and lay the fish in the middle, skin-side down.
• Drizzle the fish with the remaining TBSP olive oil, and season evenly with salt and pepper. Arrange the slices of citrus on top of the fish, alternating lemon and blood orange slices. scatter the fresh thyme on top.
• Roast on the middle rack for about 12-15 minutes. Your time will vary depending on how thick your fillet is, and how well done you like your asparagus. I like mine crisp-tender, and using a fillet about ½ inch thick works perfectly for this. To test the fish, prod it gently with a fork in the thickest part. If it flakes and is opaque all the way through, it's done. If necessary, you can remove the fish to a serving patter and return the asparagus to the oven for another minute or two -- or vice versa, if the asparagus is done before the fish. They should be done at about the same time, but again, it will vary depending on the size of your fillet.
• Remove from the oven and serve immediately. You can eat this as-is, or serve it over a salad (I like arugula here, with it's mild peppery flavor) or with a side of rice or other grain for a more filling meal.

OVEN-STEAMED ARCTIC CHAR WITH PIPERADE

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.

SEARED ARCTIC CHAR WITH BROCCOLINI, OLIVES, AND GARLIC

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add broccolini and stir 1 minute. Pour 1/2 cup water over, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes. Add garlic and stir 30 seconds. Stir in olives and 2 teaspoons orange peel. Transfer mixture to bowl; set aside (do not clean skillet).
• Heat 1 tablespoon oil in same skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet, skin side down, and cook until skin is crisp, about 3 minutes. Turn fish over and cook just until fish is opaque in center, about 2 1/2 minutes longer. Transfer to plates. Return broccolini mixture to same skillet to rewarm; stir in 1 tablespoon balsamic vinegar. Season to taste with salt and pepper. Spoon mixture over fish. Drizzle fish lightly with oil and 1 tablespoon vinegar (or more if desired). Sprinkle with remaining 1 teaspoon slivered orange peel and serve.

SOY-HONEY-GLAZED ARCTIC CHAR

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.

ARCTIC CHAR STUFFED WITH LEEKS

Steps:

• Heat oil in large skillet. Add leeks, onion and fennel. Sauté until soft. Add 2 tablespoons fennel tops. Season with salt and pepper.
• Season inside of whole fish with salt and pepper. Spread leek mixture down center. Close up and tie fish with butcher's cord at 2-inch intervals. Pat skin of fish dry.
• Heat oven to 450 degrees. Lightly butter bottom of baking pan. Melt 1 tablespoon butter in a large nonstick skillet. Brown fish over high heat on one side, about 1 minute. Turn fish, then at once transfer to baking pan browned side up. Place on upper rack of oven for 25 minutes.
• Add shallots, vinegar and wine to skillet. Simmer until shallot is tender and wine and vinegar reduce to about 1/4 cup. Remove from heat.
• When fish is done, transfer to serving platter and remove cords. Return skillet to medium heat. Whisk in remaining butter a tablespoon at a time. Add salt and pepper to taste. Pour sauce over fish, scatter remaining fennel tops over and serve.

ONE-SKILLET ARCTIC CHAR

Steps:

• 1. Pat the fillets dry and cut each piece crosswise into three equal pieces. Sprinkle the fillets with salt and pepper and ¼ teaspoon of the garam masala. Set aside. 2. In a large lidded skillet set over medium-high heat, warm 1 tablespoon of the olive oil. Add the broccolini and ¼ teaspoon salt and cook, stirring occasionally, until the broccolini are bright green, about 2 minutes. Add the remaining ¼ teaspoon garam masala, the garlic, ginger and a pinch of pepper. Cook until the garlic and ginger are fragrant, about 1 minute. Move the broccolini to one side of the skillet to make room for the fish. 3. Warm the remaining tablespoon of olive oil in the empty side of the skillet, then add the fish, skin side down, and cook for 3 minutes. Flip the fish over with a thin-edged spatula, and then add the wine. Cover the skillet, reduce the heat to low and cook the fish and broccolini for 4 minutes longer. Remove the skillet from the heat and let it sit and steam, covered, until the fish is cooked through and the broccolini is tender but still has some bite to it, about 2 minutes. 4. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and mint until combined. Season to taste with salt, pepper and additional lemon juice, if desired. Set aside. 5. Arrange the fish and broccolini on two plates and spoon the yogurt sauce over the fillets. (Alternatively, serve the sauce on the side.) Garnish the fish and broccolini with the pistachios and serve immediately.