Best Golden Broiled Arctic Char Steaks 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.

BROILED ARCTIC CHAR WITH CITRUS SAUCE

Steps:

• Position a rack 3 inches from the broiler. Preheat the broiler to high.
• 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.
• Pour 1 tablespoon of the juice from the bowl of citrus segments into a large bowl. Add Honey (1 tablespoon) and 1 tablespoon of Olive Oil (3 tablespoon). Whisk to combine.
• Add Arctic Char Fillet (4) and toss to coat. Let marinate for at least 5 minutes.
• Meanwhile, pour the remaining 2 tablespoons olive oil into the bowl with the citrus segments. Add the Fresh Chives (2 tablespoon) and Sea Salt Flakes (1 pinch). Stir to combine. Taste. It should taste similar to a salad dressing with perhaps less of a bite.
• Rub a sizzle pan or sheet pan or broiler pan lightly with Neutral Oil (as needed). Remove fillets from marinade, letting excess drip off-no need to pat dry. Discard excess marinade.
• Place the char fillets skin side down in the pan. Season the flesh with Sea Salt Flakes (to taste). Place a sheet pan upside down on the rack, then place the pan with the fillets in it on top. Broil 4 to 5 minutes.
• Remove pan from oven and immediately transfer fillets to a serving platter. Spoon sauce over top. Pass extra sauce on the side.

GOLDEN BROILED ARCTIC CHAR STEAKS

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.

BROILED ARCTIC CHAR WITH BASIL SAUCE AND TOMATO

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

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

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.

GRILLED ARCTIC CHAR

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.