Both Jack and Anne love Arctic char. Some people compare it to salmon, but it has a lighter, more delicate flavor. They prefer it raw when Jack pulls it from an icy Arctic stream, but cook it when they buy it in “the south.”
(Serves 2)
2 6 oz. Arctic char filets
1/4 tsp. salt
1/4 tsp pepper
1 Tbsp. butter
Preheat oven to 350 degrees. Salt and pepper the filets. Melt the butter in an ovenproof pan. Place the fillets, flesh side down, in the butter. Cook for 3 minutes until browned. Turn the fillets and place in the oven for 5 minutes, until the flesh is firm. Serve immediately.
ARCTIC CHAR CEVICHE
16 oz. arctic char fillets
1 red onion (small), diced
spring onions, sliced
1 lime
soy sauce
wasabi
Mix the first three ingredients together Squeeze the lime over the mixture, stir, and rest for 15 minutes Serve with soy sauce and wasabi
TERIYAKI ARCTIC CHAR
16 ozs. Arctic char
salt
vegetable oil
1/4 cup soy sauce
1/2 cup mirin
2 tsps. sugar
1 clove minced garlic
1 Tbsp. cornstarch
spring onions, sliced
Wisk together the soy sauce, mirin, sugar, garlic, and cornstarch.
Salt the fish lightly on both sides. Sauté the fillets in oil over medium high heat on each side for 2 minutes until golden brown.
Give the sauce one more stir, pour over the fish, and cook for 30 seconds, until the sauce just thickens. Turn the fillets and spoon sauce over them. Cook for an additional 15 seconds. Remove the pan from the heat. Note; if you overcook the cornstarch, the sauce will go watery again and will not rethicken.
Serve with the sauce and sliced spring onions. Good with short grain Japanese rice.
