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.
GOLDEN BROILED ARCTIC CHAR STEAKS
This was a regular dinner for us except for the months of September and October. I don't remember why it was not served then, but I'm sure there is a good reason. ;) This is not the original recipe I used to be served, but as close as I could get it.
Provided by SandyCooks
Categories Canadian
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Place steaks on greased broiler pan.
- Mix onion, lemon juice, salt, pepper and tarragon with melted butter.
- Baste steaks with half the sauce, then broil 2 to 4 inches from heat.
- When browned, turn over, and baste with remaining sauce.
- Broil 10 minutes per inch.
- Sprinkle with paprika, garnish with parsley.
Nutrition Facts : Calories 835.4, Fat 68.1, SaturatedFat 29.4, Cholesterol 184.7, Sodium 817.5, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 51.9
BROILED ARCTIC CHAR WITH BASIL SAUCE AND TOMATO
Time 20m
Yield Makes 1 serving
Number Of Ingredients 9
Steps:
- Blanch basil in a 1-quart saucepan of boiling water 15 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Squeeze excess liquid from basil and purée in a blender with garlic, salt, and 3 tablespoons oil.
- Preheat broiler. Line rack of a small broiler pan with foil, then oil foil.
- Stir together brown sugar and vinegar until sugar is dissolved, then overlap tomato slices on a large plate and drizzle with vinegar mixture. Season with salt.
- Put fish, skin side down, on pan, then season with salt and pepper and drizzle with remaining 1/2 tablespoon oil. Broil fish about 3 inches from heat (without turning) until just cooked through, 6 to 8 minutes.
- Put fish on top of tomatoes and spoon basil sauce on top. Serve with lemon.
SCALLION CRUSTED ARTIC CHAR
Provided by Ian Knauer
Categories Fish Broil Valentine's Day Quick & Easy Dinner Mayonnaise Anniversary Green Onion/Scallion Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 3
Steps:
- Preheat broiler. Line rack of broiler pan with foil.
- Finely chop scallions and stir together with mayonnaise. Pat fillets dry. Place fillets, skin sides down, on broiler pan and season each fillet with a generous pinch of salt and pepper. Spread scallion mixture evenly over tops of fillets.
- Broil 3 to 4 inches from heat until scallions are slightly charred and fish is just cooked through, about 8 minutes.
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
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.
More about "golden broiled arctic char steaks recipes"
BROILED ARCTIC CHAR WITH SESAME-GINGER MUSTARD RECIPE
From realsimple.com
4.7/5 (3)Total Time 25 mins
- Preheat broiler with rack 6 inches from heat. Toss scallions with olive oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Broil until beginning to brown, 5 to 7 minutes.
- Meanwhile, season fish with ¼ teaspoon each salt and pepper. Whisk mustard, sesame oil, ginger, and remaining ¼ teaspoon each salt and pepper in a small bowl; spread over tops and sides of fish.
- Nestle fish among scallions and broil until fish is just cooked through and scallions are charred in spots, 6 to 10 minutes. Serve with steamed rice, if desired.
ROASTED GARLIC BROTH (FOR BEEF AND GAME FONDUE)
From ricardocuisine.com
10 SIMPLE ARCTIC CHAR RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEST ARCTIC CHAR RECIPE - HOW TO MAKE BROILED ATLANTIC …
From food52.com
HONEY-DIJON ARCTIC CHAR RECIPE - THE SPRUCE EATS
From thespruceeats.com
BROILED LEMON-HONEY ARCTIC CHAR WITH CITRUS SAUCE
From alexandracooks.com
5/5 (1)Category FishCuisine AmericanTotal Time 25 mins
- Position a rack 3 inches from the broiler. (Note: To get the pan 3 inches from the heat source, you may have to turn over a rimmed sheet pan and set it on the rack.)
- If you know how to supreme citrus fruit, do that, squeezing and reserving any juice left in the rinds, then skip to step 2. Otherwise: Slice off the ends of each orange and the lemon.
- Pour one tablespoon of the juice from the bowl of citrus segments into a large bowl. Add 1 tablespoon of honey and 1 tablespoon of olive oil. Whisk to combine.
- Meanwhile, pour the remaining 2 tablespoons olive oil into the bowl with the citrus segments. Add the chives and a big pinch of sea salt. Stir to combine.
- Rub a sizzle pan or sheet pan or broiler pan lightly with neutral oil. Remove fillets from marinade, letting excess drip off—no need to pat dry. Discard excess marinade.
BROILED ARCTIC CHAR WITH CITRUS SAUCE RECIPE | SIDECHEF
From sidechef.com
5/5 (13)Total Time 40 minsCuisine GlobalCalories 73 per serving
- Slice off the ends of each Orange (4) and the Lemon (1). Squeeze the juice out of those ends into a medium bowl. Discard the rind. Stand each piece of fruit on one of its cut sides. Run a knife down the side of each orange and the lemon to remove the skin.
- Squeeze the juice out of those skins into the bowl, then discard. Remove each citrus segment by running a knife down the side of each membrane and slicing the segment out. Drop it into the bowl of juice.
- Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice.
CRAVINGS | GARLICKY, BROWN BUTTER–BASTED STEAK
From cravingsbychrissyteigen.com
SHEILA FLAHERTY'S ARCTIC CHAR RECIPE WITH GRILLED VEGGIES - THE KIT
From thekit.ca
SIGNATURE FEASTS - RED LOBSTER SEAFOOD RESTAURANTS
From redlobster.com
BROILED ARCTIC CHAR WITH LEMON GRASS – SAFFRON NAGE
From foodnetwork.ca
TERIYAKI ARCTIC CHAR | PICKLED PLUM
From pickledplum.com
HOME - CHARBROILGRILLSTEAKHOUSE.COM
From charbroilgrillsteakhouse.com
CHARBROIL GRILL BRAZILIAN STEAKHOUSE - OPENTABLE
From opentable.com
CHARBROIL GRILL BRAZILIAN STEAKHOUSE - RESTAURANTJI
From restaurantji.com
BEST ARCTIC CHAR RECIPE - HOW TO MAKE ARCTIC CHAR - DELISH
From delish.com
You'll also love