Best 7 Bbq Arctic Char Recipes

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**BBQ Arctic Char: A Unique and Flavorful Dish**

Arctic char is a unique and delicious fish that is native to the Arctic regions of North America and Europe. It has a mild, slightly sweet flavor and a firm, flaky texture. Arctic char is versatile fish that can be cooked in a variety of ways, including baking, grilling, and pan-frying. In this article, we will share three mouthwatering recipes for BBQ Arctic char that will tantalize your taste buds and make you fall in love with this amazing fish.

**1. Grilled BBQ Arctic Char with Lemon-Herb Butter:**

This classic recipe highlights the natural flavors of Arctic char with a simple but flavorful marinade and a zesty lemon-herb butter. The fish is grilled to perfection, resulting in a tender and juicy interior with a crispy, slightly charred exterior.

**2. BBQ Arctic Char Tacos with Avocado-Corn Salsa:**

These tacos are a fun and flavorful twist on traditional fish tacos. The Arctic char is marinated in a smoky BBQ sauce and grilled, then served on corn tortillas with a refreshing avocado-corn salsa, pickled red onions, and a dollop of sour cream.

**3. BBQ Arctic Char Skewers with Grilled Vegetables:**

These skewers are perfect for a summer barbecue or party. The Arctic char is marinated in a tangy BBQ sauce and grilled on skewers with colorful vegetables such as bell peppers, zucchini, and mushrooms. Serve with a side of your favorite dipping sauce for a complete meal.

Here are our top 7 tried and tested recipes!

GRILLED ARCTIC CHAR WITH HORSERADISH CREMA



Grilled Arctic Char With Horseradish Crema image

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

2 ounces fresh horseradish, peeled and coarsely grated (about 2/3 cup)
1 1/2 cups sour cream
1 tablespoon Dijon mustard
2 tablespoons finely chopped chives
2 tablespoons chopped fresh dill, plus more for garnish
2 to 3 tablespoons freshly squeezed lemon juice, plus wedges for garnish
Salt
4 (6-ounce) arctic char fillets (or use salmon)
Olive oil

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

GRILLED ARCTIC CHAR



Grilled Arctic Char image

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

4 (6- to 8-ounce) arctic char fillets, skin-on
Fine sea salt
Freshly ground pepper
1 tablespoon olive oil
Maldon sea salt
1 lemon, cut into wedges, for serving

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



Red Chile Rubbed Grilled Arctic Char image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons canola oil, plus more for deep-frying
1/4 cup light brown sugar
3 tablespoons ancho chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 8-ounce fillets arctic char, skin removed and reserved
Rice flour, for dredging
Cilantro leaves, for garnish
Toasted pumpkin seeds, for garnish
Salsa Vera Cruz, for serving, recipe follows
1/2 pint grape tomatoes
1/4 cup green olives, pitted and halved
2 tablespoons capers, drained
1 tablespoon fresh oregano, finely chopped
1 teaspoon finely chopped fresh thyme
2 cloves garlic, finely chopped
1 jalapeno, finely diced
1/4 medium red onion, diced
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

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.

ALL-AMERICAN BARBECUE SANDWICHES



All-American Barbecue Sandwiches image

I came up with this delicious BBQ sandwich on my own. Out of all my barbecue recipes, this one's my husband's favorite. It's also a big hit with family and friends who enjoy it at our Fourth of July picnic.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 18 servings.

Number Of Ingredients 10

4-1/2 pounds ground beef
1-1/2 cups chopped onions
2-1/4 cups ketchup
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon salt
1 tablespoon pepper
18 hamburger buns, split

Steps:

  • In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.

Nutrition Facts :

OH MY ARCTIC CHAR!



Oh My Arctic Char! image

I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.

Provided by melanienl

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 9

1 (10 ounce) fillet arctic char, rinsed and patted dry
1 pinch sea salt to taste
1 lime, zested and juiced
¼ cup olive oil
¼ cup sherry wine
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste

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.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 10.2 g, Cholesterol 38.3 mg, Fat 38.7 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 5.9 g, Sodium 455.3 mg, Sugar 0.8 g

GRILLED WHOLE ARCTIC CHAR



Grilled Whole Arctic Char image

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

1 whole arctic char (about 5 pounds), cleaned, with head intact
1/2 cup Mint-Chive Butter
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for brushing and grates
4 lemons, halved
Garnish: mint sprigs

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 CHILE-LIME ARCTIC CHAR



Grilled Chile-Lime Arctic Char image

Categories     Citrus     Fish     Low Carb     Low Fat     Quick & Easy     Low Cal     Summer     Healthy     Gourmet

Yield Makes 4 generous servings

Number Of Ingredients 10

7 medium garlic cloves
2 tablespoons salt
1/4 cup fresh lime juice
2 tablespoons olive oil
1 3/4 teaspoons sugar
1 1/4 teaspoons ground chipotle chile
2 (1-lb) arctic char fillets with skin (about 1 1/4 inches thick)
Accompaniment: lime wedges
Special Equipment
tweezers or needlenose pliers

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.

Tips:

  • Choose fresh, high-quality Arctic char. Look for fish that has a bright red or orange color and firm flesh.
  • Use a simple marinade to enhance the flavor of the fish. A mixture of olive oil, lemon juice, herbs, and spices works well.
  • Cook the fish over a medium-high heat to prevent it from drying out.
  • Cook the fish until it is opaque and flaky. The internal temperature of the fish should reach 145 degrees Fahrenheit.
  • Serve the fish with your favorite sides. Roasted vegetables, grilled potatoes, and a simple salad are all good options.

Conclusion:

BBQ Arctic char is a delicious and healthy way to enjoy this versatile fish. With its firm flesh and mild flavor, Arctic char is perfect for grilling. Whether you are a beginner or a seasoned griller, this recipe is sure to please. So next time you are looking for a delicious and easy-to-make seafood dish, give BBQ Arctic char a try.

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