Best 2 Arctic Char With Cucumber Feta Relish And Jalapeño Goat Cheese Hush Puppies Recipes

Embark on a culinary journey to the icy realms of the Arctic with our tantalizing Arctic char recipe, expertly paired with a refreshing cucumber-feta relish. This delicate fish is pan-seared to perfection, revealing its flaky, succulent flesh. As a delightful accompaniment, relish bursts with crisp cucumbers, tangy feta cheese, and a hint of zesty lemon, offering a vibrant contrast to the richness of the char.

Complementing this main course is a delectable treat—jalapeño goat cheese hush puppies. These golden-brown morsels are crafted with a blend of cornmeal, flour, and an array of seasonings, encompassing the fiery kick of jalapeños and the smooth, tangy notes of goat cheese.

Each bite of these hush puppies promises an explosion of flavors, making them irresistible snacks or a perfect side dish to the Arctic char. Whether you're hosting a dinner party or seeking a weeknight meal that impresses, our Arctic char with cucumber-feta relish and jalapeño goat cheese hush puppies will leave your taste buds craving for more.

Here are our top 2 tried and tested recipes!

ARCTIC CHAR WITH CUCUMBER-FETA RELISH AND JALAPEñO-GOAT CHEESE HUSH PUPPIES

Arctic Char with Cucumber-Feta Relish and Jalapeño-Goat Cheese Hush Puppies image

Categories Quick & Easy Dinner Feta Seafood Cucumber Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

Relish:
1 12-ounce cucumber, peeled, seeded, diced (about 1 1/2 cups)
3/4 cup coarsely crumbled sheep's-milk feta cheese (about 3 ounces)
1/2 cup chopped red onion
1/2 cup coarsely chopped fresh Italian parsley
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Fish:
4 5- to 6-ounce arctic char fillets with skin
3 tablespoons canola oil
Jalapeño-Goat-Cheese Hush Puppies

Steps:

For relish:
Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
For fish:
Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute.
Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve.

ARCTIC CHAR WITH SPINACH BUTTER

Arctic Char with Spinach Butter image

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

Ingredients

10 ounces baby spinach
1 Arctic char, about 2 pounds, cleaned and left whole
Salt and pepper
1 teaspoon chopped fresh tarragon, plus a few sprigs for inside the fish
2 tablespoons unsalted butter at room temperature, plus 6 chilled tablespoons for sauce
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest
1 teaspoon finely sliced chives
1 pound boiled new potatoes, for serving (optional)

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

Tips:

For the Arctic Char: - Choose a fresh Arctic char fillet, ideally with the skin on. - Pat the char dry with paper towels before cooking to ensure a crispy skin. - Season the char generously with salt and pepper before cooking. - Cook the char skin-side down in a hot oiled skillet until the skin is crispy and the flesh is cooked through.

For the Cucumber Feta Relish: - Use a mandoline or sharp knife to thinly slice the cucumber for a uniform texture. - Choose a good quality feta cheese that is firm and flavorful. - Add some fresh herbs, such as dill or mint, to brighten up the relish. - Allow the relish to marinate for at least 30 minutes before serving to allow the flavors to meld.

For the Jalapeño Goat Cheese Hush Puppies: - Use fresh jalapeños for a spicy kick. - Be careful when handling the jalapeños, as the oils can irritate your skin. - Wear gloves or use a spoon to remove the seeds and ribs from the jalapeños. - Mix the goat cheese, jalapeños, and other ingredients together until well combined. - Drop the hush puppy batter by spoonfuls into hot oil and fry until golden brown.

Conclusion:

This recipe for Arctic char with cucumber feta relish and jalapeño goat cheese hush puppies is a delicious and easy-to-make meal that is perfect for a summer dinner party. The Arctic char is cooked to perfection, with a crispy skin and flaky flesh. The cucumber feta relish is refreshing and tangy, and the jalapeño goat cheese hush puppies are a fun and flavorful side dish. This dish is sure to impress your guests and leave them wanting more.