Embark on a culinary journey with our grilled chile-lime Arctic char recipe, a delightful dish that tantalizes your taste buds with a harmonious blend of flavors. This delectable recipe features succulent Arctic char fillets, expertly grilled to perfection and infused with a vibrant marinade of zesty lime, aromatic cilantro, and a touch of heat from diced jalapeƱos. Accompanying the fish is a refreshing salsa made from fresh mango, red onion, and a hint of mint, adding a burst of tropical sweetness to each bite. For a satisfying side dish, try our grilled corn on the cob, slathered with a savory combination of melted butter, cotija cheese, and a sprinkle of chili powder. Complete your meal with a side of roasted poblano peppers, charred to perfection and tossed in a tangy vinaigrette dressing. Get ready to indulge in a symphony of flavors that will leave you craving more.
Here are our top 3 tried and tested recipes!
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 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.
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.
Tips:
- Choose the right Arctic char. Look for firm, bright-pink flesh with no brown spots. The fish should also be free of any off odors.
- Score the fish. This will help the marinade penetrate the fish and cook it evenly.
- Use a flavorful marinade. The marinade in this recipe is made with a combination of olive oil, lime juice, chili powder, cumin, and garlic. You can also add other spices or herbs, such as oregano, cilantro, or paprika.
- Grill the fish over medium-high heat. This will help to sear the outside of the fish and keep it moist on the inside.
- Serve the fish with your favorite sides. Some good options include grilled vegetables, roasted potatoes, or a fresh salad.
Conclusion:
Grilled chile-lime Arctic char is a delicious and healthy meal that is perfect for a summer cookout. The fish is marinated in a flavorful blend of spices and herbs, then grilled to perfection. Serve it with your favorite sides for a complete meal.
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