GRILLED ARCTIC CHAR
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
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.
RED CHILE RUBBED GRILLED ARCTIC CHAR
Steps:
- Preheat the fryer to 350 degrees F.
- Whisk together the brown sugar, ancho chili powder, cinnamon, cumin, salt and black pepper in a small bowl.
- Preheat the grill, a grill pan or a nonstick saute pan over high heat. Brush both sides of the char with the oil and sprinkle with salt and black pepper. Rub one side of each fillet with some of the spice rub. Cook the char rub-side down until golden brown and a crust has formed, about 3 minutes, and then flip and continue cooking to medium doneness, 3 to 4 minutes longer.
- Slice the skin into 1/4-inch strips, and then dredge in the rice flour. Fry until crispy, about 1 minute. Transfer to a paper-towel-lined sheet tray and immediately sprinkle with salt.
- Plate the fish rub-side up, topped with the crispy skin. Serve some of the Salsa Vera Cruz alongside, and garnish with cilantro leaves and pumpkin seeds.
- Heat a large saute pan over medium heat. Combine the tomatoes, olives, capers, oregano, thyme, garlic, jalapenos and red onions in a medium bowl. Add the canola oil to the pan, and cook the mixture 1 minute. Remove the pan from the heat and let sit 2 minutes. Transfer to a bowl and let cool to room temperature. Finish with the olive oil and season with salt and black pepper.
GRILLED CHILE-LIME ARCTIC CHAR
Steps:
- Mince garlic and mash to a paste with salt using a large heavy knife.
- Stir together garlic paste, lime juice, oil, sugar, and chipotle chile in a small bowl until sugar is dissolved.
- Remove any bones from fish with tweezers, then pat fish dry and place, skin side down, on a plastic-wrap-lined large tray.
- Rub chile mixture all over flesh side of fish, then wrap plastic around fish and marinate at cool room temperature 15 minutes.
- While fish is marinating, prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
- To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side down, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter. If desired, lift skin from fish with tongs and cook skin on rack directly over coals, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.
- To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side down, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
- If desired, lift skin from fish with tongs and cook skin directly over a burner, uncovered, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.
HERB-STUFFED ROAST ARCTIC CHAR
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Remove the leaves from 2 sage sprigs, 1 parsley sprig, all of the thyme sprigs and the rosemary; finely chop along with the lemon zest. Transfer to a small bowl and stir in the garlic and 1 tablespoon olive oil to make a paste; set aside.
- Brush a rimmed baking sheet with olive oil. Run the back of a knife over the skin of the fish to remove any excess moisture; pat dry inside and out. Transfer to the prepared baking sheet. Cut 4 slits through the skin on each side of the fish with a sharp knife; rub inside and out with 1 tablespoon olive oil, making sure to get inside the slits. Season the fish inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; spread the herb paste all over the inside.
- Roast until a thermometer inserted into the thickest part reaches 130 degrees F to 135 degrees F, 15 to 20 minutes. Remove from the oven and let rest 5 minutes before slicing.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Remove the leaves from the remaining 1 sage sprig and 2 parsley sprigs; add to the hot oil and cook, stirring, until crisp, 30 seconds to 1 minute. Drain on paper towels and season with salt.
STEAMED ARCTIC CHAR WITH SOY, CRISPY GARLIC, AND CHILES
This lovely recipe for steamed arctic char is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
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.
GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
GRILLED WHOLE ARCTIC CHAR
Controlling a charcoal grill's air supply is key to avoiding flare-ups. Keep it covered when cooking the fish, with the top vent closed. Keep the bottom vent open to maintain the heat of the coals.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Let fish stand at room temperature for 20 minutes. Divide mint-chive butter into 2 bowls. Season cavity of fish with salt and pepper, and brush generously with half the mint-chive butter. Tie together with kitchen twine to close. Brush with oil, and season with salt and pepper.
- Heat a charcoal grill to medium. Lightly brush grates with oil. Sear lemons, cut sides down, until caramelized, about 3 minutes; transfer to a serving platter. Brush grates to clean.
- Grill fish, covered, about 12 minutes. (Check on fish once or twice to make sure heat is even and fish is not charring.) Open lid, and flip fish carefully using 2 heavy spatulas. Cover, and grill until skin is crisp and fish is flaky when pierced with the tip of a knife in the thickest area, 8 to 10 minutes. Transfer fish to a platter using spatulas. Brush fish with remaining mint-chive butter. Let stand for 10 minutes; untie. Garnish with mint.
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
More about "grilled chile lime arctic char recipes"
10 SIMPLE ARCTIC CHAR RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Nov 14, 2022Category Recipe Roundup, Seafood
- Broiled Lemon-Honey Arctic Char with Citrus Sauce. Citrusy and fresh, this broiled Arctic char screams restaurant quality. But it’s right out of your kitchen!
- Baked Arctic Char with Honey Soy Marinade. Give your Arctic char an Asian flair with a yummy soy marinade. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Honey-Dijon Arctic Char. Honey-Dijon is a popular fish dish that’s always a winner in my household. You can make it with all kinds of fish, including Arctic char.
- Arctic Char Aguachile with Habanero, Jicama, and Lime. Another way to show off your culinary skills is with Arctic char aguachile. Spanish for chili water, aguachile is like ceviche, except you serve it raw.
- Teriyaki Arctic Char. Who needs takeout when you have teriyaki Arctic char? This five-ingredient dish only takes 10 minutes, and it rivals anything you’d get for takeout.
- Arctic Char with Kale Pesto. In the mood for a simple and elegant seafood pasta dinner? Look no further than this kale pesto Arctic char. It has tender pasta, fresh pesto, and succulent grilled char.
- Arctic Char with Blistered Cherry Tomatoes. This will be your new summer favorite! It’s not only simple and fresh, but it’s bursting with flavor. You’ll love how the blistered cherry tomatoes pair with the tender flaky fish.
- Baked Garlic Dill Arctic Char. This less than 30-minute meal is great for any night of the week. It only calls for a few simple ingredients, and the oven does all the work for you.
- Baked Arctic Char with Vegetables. If you want a wholesome dinner, go with this baked Arctic char. You’ll coat potatoes, shallots, and tomatoes in olive oil.
- Citrus Crusted Arctic Char with Mixed Greens. Whether you’re feeding yourself or hosting a party, citrus-crusted Arctic char is great for any occasion.
GRILLED CHILE LIME ARCTIC CHAR RECIPE - FRIENDSEAT
From friendseat.com
Cuisine AmericanCategory BBQ
GRILLED CHILI LIME CHICKEN - HEY GRILL, HEY
From heygrillhey.com
10 BEST ARCTIC CHAR FILLET RECIPES | YUMMLY
From yummly.com
3 SIMPLE WAYS TO COOK ARCTIC CHAR - WIKIHOW
From wikihow.com
10 BEST ARCTIC CHAR RECIPES | YUMMLY
From yummly.com
GRILLED CHILE LIME ARCTIC CHAR RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Servings 4Calories 386 per serving
SALMON OR ARCTIC CHAR WITH CHILI-LIME SPICE RUB - THE SCRAMBLE
From thescramble.com
GRILLED CHILE-LIME ARCTIC CHAR RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST ARCTIC CHAR FILLET RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love