Scallion Crusted Artic Char Recipes

SCALLION CRUSTED ARTIC CHAR

Steps:

• Preheat broiler. Line rack of broiler pan with foil.
• Finely chop scallions and stir together with mayonnaise. Pat fillets dry. Place fillets, skin sides down, on broiler pan and season each fillet with a generous pinch of salt and pepper. Spread scallion mixture evenly over tops of fillets.
• Broil 3 to 4 inches from heat until scallions are slightly charred and fish is just cooked through, about 8 minutes.

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.

CILANTRO-CRUSTED ARCTIC CHAR WITH GREEN BEANS

Steps:

• Preheat the broiler and set a rack 2 inches from the heat.
• Toss the beans with the oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Place them on a rimmed baking sheet in a single layer. Broil the beans until crisp tender and charred in places, about 4 minutes.
• Stir together the cilantro stems and mayonnaise. Sprinkle each fillet with a generous pinch each of salt and pepper, and then divide the cilantro mixture among the fillets, spreading to cover. Place the fillets over the beans and continue to broil until the fish is just cooked through, 4 to 5 minutes.
• Garnish with the chopped cilantro before serving.

ROASTED ARCTIC CHAR WITH LEEKS AND HORSERADISH CREAM

Steps:

• 1. To prepare the fish: Halve the leeks lengthwise, then slice crosswise and transfer to a large bowl of water. Swish leeks to release any grit; lift from the water. Drain.
• 2. Melt butter in large skillet over medium-high heat. Add leeks and thyme, and cook, stirring, until wilted and liquid reduces, 6 minutes. Season with 1/2 teaspoon salt and pepper, to taste. Add cider, bring to a boil, and cook until almost dry, 4 minutes. Stir in heavy cream, boil until thick and it coats the leeks. Add brandy, cook down slightly. Remove from heat and stir in parsley.
• 3. Open fish and season well with salt and pepper. Spread leek mixture along flesh and close fish. Tie closed with kitchen twine (or cooked leek greens) at 4-inch intervals. Brush oil all over skin, season with salt and pepper.
• 4. Preheat the broiler to high (with convection broiler if you have it). Line a pan with foil and lightly brush with oil. Place the prepared pan in broiler and heat for 5-10 minutes.
• Carefully lay the fish on the preheated pan. Broil fish until an instant-read thermometer inserted into thickest part registers 130 to 135 degrees F, about 10 to 12 minutes. Remove from oven and rest fish for 5 to 10 minutes before serving.
• 5. Stir all sauce ingredients together. Transfer fish to a serving platter, remove strings. Serve with sauce on the side.

STEAMED ARCTIC CHAR WITH SOY, CRISPY GARLIC, AND CHILES

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.