Grilled Chile Lime Arctic Char Recipes

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.

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.

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.