Seared Soy Sesame Arctic Char Recipes
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.
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
SAUTéED SESAME CHARD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the leaves and stems of 2 bunches rainbow chard; keep separate. Heat 2 tablespoons toasted sesame oil and 4 sliced garlic cloves in a large pot over medium-high heat until golden. Add the chard stems and 1 sliced shallot; cook until just tender, about 4 minutes. Add the chard leaves and 3/4 teaspoon kosher salt; cook until tender, about 3 minutes. Top with toasted sesame seeds.
SEARED SOY-SESAME ARCTIC CHAR
Steps:
- STEP 1 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. STEP 2 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.
ARCTIC CHAR WITH SOBA NOODLES, PINE NUTS AND LEMON
Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of fish to create a simple, elegant study in contrasts. The fish here, Arctic char, is reminiscent of salmon but has a more delicate texture. It's seasoned with cumin seeds that, in a clever move, are briefly toasted in a pan then steeped in oil. The deeply scented oil and seeds are then spooned over the fish for a rich coating of flavor. The fish is roasted about 10 minutes, to desired doneness, while the noodles are tossed in a dressing of finely ground pine nuts, garlic, lemon zest and juice, along with a ribbon of olive oil. The recipe calls for Meyer lemons, which are smooth-skinned, sweet, fragrant and juicy, without the acidic tartness of more commonplace lemons. Meyers are easier to find than they used to be, but are still something of a delicacy in the produce aisle. Regular lemons will do fine.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package instructions. Rinse under cold water; drain well.
- Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.
- Heat the oven to 450 degrees. Line a large baking sheet with foil.
- Set a small skillet over medium-high heat and allow to heat up, about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining oil. Allow to cool slightly.
- Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.
- Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.
Nutrition Facts : @context http, Calories 1211, UnsaturatedFat 52 grams, Carbohydrate 34 grams, Fat 80 grams, Fiber 1 gram, Protein 89 grams, SaturatedFat 15 grams, Sodium 1044 milligrams, Sugar 0 grams
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