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.
ARCTIC CHAR EN PAPILLOTE WITH CRISPY LEEKS AND GARLIC
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400˚ F. Tear off 4 sheets of parchment paper, 16 to 18 inches long each. Thinly slice 1 leek crosswise into half moons and divide among the parchment sheets, slightly off center. Top evenly with the thyme and parsley sprigs and 1 piece of butter each. Top each pile with a char fillet (if it's skin-on, place skin-side down) and season generously with salt and pepper. Top each fillet with another piece of butter and carefully pour about 2 tablespoons wine over each mound of ingredients.
- Fold the parchment over the fish. Starting at one corner, fold and pleat the parchment all the way around to the other corner, making sure the packet is well sealed. Carefully transfer the packets to 2 baking sheets. Bake until the fish is just cooked through, 10 to 12 minutes. Let stand 3 to 5 minutes, then carefully open the packets.
- While the fish cooks, cut the remaining leek crosswise to make 4 pieces, then slice lengthwise into thin strips. Put in a medium nonstick skillet with the olive oil and turn the heat to medium. Cook, tossing, until crisp and browned, 8 to 10 minutes, adding the sliced garlic for the last minute. Remove from the heat and season with salt. Top the fish with the crispy leeks and garlic and chopped parsley.
OVEN-STEAMED ARCTIC CHAR WITH PIPERADE
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory pepper sauce. The sauce is great with just about any fish. Try it with a whole grilled striped bass (another one of Seafood Watch's Best Choices).
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h10m
Yield Serves 6
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 707 milligrams, Sugar 5 grams
PISTACHIO-CRUSTED ARCTIC CHAR
Categories Food Processor Fish Nut Bake Quick & Easy Low/No Sugar Pistachio Summer Gourmet
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Coarsely chop pistachios in a food processor, then add basil, shallot, salt, pepper, and 6 tablespoons butter and purée until mixture forms a paste.
- Preheat oven to 400°F.
- Remove any bones from fish with tweezers and pat fish dry.
- Heat oil and remaining 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown skin sides of fillets in 2 batches, 3 to 4 minutes per batch. Transfer fillets as browned, skin sides down, to a lightly oiled shallow baking pan (1 inch deep).
- Divide pistachio paste among fillet pieces and spread evenly in a 1/8-inch-thick layer over top of each.
- Bake fillets in middle of oven until just cooked through, 9 to 11 minutes.
ARCTIC CHAR WITH CHINESE BROCCOLI AND SWEET POTATO PURéE
Provided by Quinn Hatfield
Categories Fish Sauté Low Fat High Fiber Vinegar Broccoli Sweet Potato/Yam Fall Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Wrap sweet potatoes individually in foil. Roast until tender, 1 to 1 1/2 hours. Cool and peel. Puree in processor until smooth. Measure 3 cups puree and transfer to microwave-safe bowl. Stir in mustard. Season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Boil vinegar in small saucepan until reduced to ` cup, about 8 minutes. Stir in soy sauce. Remove from heat.
- Cook broccoli in pot of boiling salted water until crisp-tender, about 1 minute. Drain; set aside. Cook bacon in medium skillet over medium heat until edges are crisp. Transfer to paper towels to drain. DO AHEAD: Reduction and broccoli can be made 2 hours ahead. Let stand at room temperature.
- Process mustard seeds in spice grinder until coarsely ground. Sprinkle fish with salt and pepper. Sprinkle ground seeds over top of fish. Heat 1 tablespoon oil in large skillet over medium-high heat. Add fish, mustard side down, and cook until brown and just opaque in center, about 3 minutes per side.
- Meanwhile, rewarm puree in microwave until heated through. Heat 1 tablespoon oil in another large skillet. Add broccoli and bacon; sauté until heated through. Season with salt and pepper.
- Divide broccoli, fish, and puree among plates. Drizzle with balsamic reduction and serve.
- *Chinese broccoli is also called gai lan or Chinese kale; it's available at Asian markets. Broccoli rabe is an Italian leafy green vegetable with scattered clusters of broccoli-like florets; you'll find it at some supermarkets and at specialty foods stores.
ARCTIC CHAR WITH SPINACH BUTTER
Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here's a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.
Provided by David Tanis
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put spinach in a mixing bowl and pour boiling water over to wilt it. Drain in a colander, rinse with cool water and squeeze completely dry. Chop the spinach as finely as you can and set aside.
- Heat oven to 375 degrees. Rinse fish and pat dry. Season fish inside and out with salt and pepper. Put a few tarragon springs in the belly cavity.
- Line a roasting pan with a big piece of foil slightly longer than the fish, leaving ends hanging over. Smear middle section of foil lengthwise with 1 tablespoon soft butter and set fish on top. Smear top of fish with remaining tablespoon soft butter. Fold the sides of foil to the center and press against fish. Twist both ends of foil to make a tight package. Bake for 30 minutes. Remove pan from oven and let fish rest 5 to 10 minutes, still in the foil package, while you make the sauce.
- Put crème fraîche in a wide saucepan or skillet over medium high heat and bring to a simmer. Cook for a minute or so, until slightly reduced. Add cooked spinach, stirring to coat. Season with salt and pepper and turn heat to low. Quickly stir in 1 tablespoon chilled butter at a time. Each spoonful should be just melted before adding the next, to make a creamy sauce. Remove from heat. Stir in lemon zest, tarragon and chives.
- Transfer fish to a warm serving platter. Carefully remove foil. (Fish should be cooked through but moist.) Peel away and discard skin from top of fish. Pour any collected pan juices into the sauce, then spoon sauce over fish. Serve with boiled new potatoes if desired.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 14 grams, Sodium 871 milligrams, Sugar 1 gram, TransFat 0 grams
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
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
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