CITRUS ARCTIC CHAR WITH FARRO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚. Cook the farro as the label directs; set aside. Meanwhile, working with 1 orange at a time, cut off the peel and white pith with a paring knife. Working over a bowl, cut in between the membranes, letting the citrus and juices fall into the bowl.
- Lightly coat a 9-by-13-inch baking dish with olive oil. Add the fennel slices, leaving 4 empty spots for the fish fillets. Add the fish curved-side up to the pan; season with salt and pepper and sprinkle with the thyme.
- Heat the olive oil and garlic in a small nonstick skillet over medium heat. Cook, stirring, until the garlic sizzles and begins to brown, 2 to 3 minutes. Carefully pour the garlic and oil into the bowl with the citrus and stir well to combine; season with salt and pepper.
- Spoon the citrus oil over the fish and fennel. Bake until the fish flakes when poked with a knife at the thickest part, 10 to 14 minutes. Divide the farro among plates and top with the fish, fennel and citrus mixture. Top with fennel fronds.
Nutrition Facts : Calories 450, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 394 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 36 grams, Sugar 8 grams
OH MY ARCTIC CHAR!
I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.
Provided by melanienl
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
- Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
- Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
- Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 10.2 g, Cholesterol 38.3 mg, Fat 38.7 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 5.9 g, Sodium 455.3 mg, Sugar 0.8 g
WHOLE ROASTED ARCTIC CHAR WITH FENNEL AND PISTOU
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the fish well inside and out and pat dry with paper towels. Lay the big-boy out on a large rimmed sheet pan; cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone. Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin. Stuff the mixed herbs and fennel inside the body of the fish. Tuck a lemon slice and bay leaf inside each of the slats. Rub a decent amount of olive oil on all parts of the fish. Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky. Transfer to a serving platter and garnish with fennel fronds. Serve with Pistou sauce.
- Combine all ingredients in a food processor and process until the garlic is finely chopped. Serve at room temperature with grilled or roasted fish.
- Yield: 1 cup
SEARED SOY-SESAME ARCTIC CHAR
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
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.
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