Best 4 Pan Seared Arctic Char Recipes

SEARED SOY-SESAME ARCTIC CHAR

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 WITH LEMON-CAPER BUTTER

Steps:

• Combine 4 tablespoons butter, the capers, parsley, lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper in a bowl with a rubber spatula; set aside. Bring a medium saucepan of salted water to a boil.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bread pieces, season with salt and cook, stirring occasionally, until toasted, about 4 minutes; transfer to a plate.
• Wipe out the skillet; add the vegetable oil and heat over medium-high heat. Season the fish on both sides with salt and pepper and add to the skillet, skin-side down. Cook until the skin is browned and crisp, about 4 minutes. Carefully flip and continue cooking until just cooked through, about 1 more minute; transfer to a plate.
• Meanwhile, add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper. Divide among plates and sprinkle with the croutons. Add the fish and top with the lemon-caper butter; serve with lemon wedges.

PAN SEARED ARCTIC CHAR AND CULTIVATED MUSSELS IN A SMOKED TOMATO AND GREEN GARLIC BROTH WITH POSOLE

Steps:

• Green Garlic Butter: Place butter, garlic and cilantro in a food processor and process until smooth. Season with salt and pepper.
• Pan Seared Char: Heat olive oil in a large saute over high heat until almost smoking. Season char with salt and pepper and sear, skin side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 3 to 4 minutes or until just cooked through.
• Grilled Tomato Broth: Preheat grill pan or grill. Slice tomatoes in half vertically, brush with oil, season with salt and pepper, grill until soft, and coarsely chop. Bring fish stock to a simmer, add the tomatoes and cook for 10 minutes. Place the mixture in a food processor and process until smooth. Put the mixture into a clean saucepan and bring to a boil. Add the mussels and cook until all the mussels have opened, discarding any that do not. Remove the mussels to a bowl. Whisk a few tablespoons of the butter into the tomato broth and season with salt and pepper. Add the mussels back to the broth. Stir in posole.
• Assembly: Place 1 char fillet in the center of each shallow bowl. Ladle sauce over and around the fish. Divide the mussels among the bowls and sprinkle with chopped cilantro. Serve with crusty bread, such as a baguette.

PAN ROASTED ARCTIC CHAR WITH ORANGE AND ROSEMARY BEURRE BLANC

Steps:

• In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
• In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
• Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.