Apr 17th, 2014
This Arctic Char is farm raised and is being sent to us from Iceland. It is rich in taste and comparable to Salmon or Steelhead Trout. The skin is thin and delicate so it’s easy to crisp up and is edible. It’s coloring is from a light pink to deep red flesh. It is best when baked, grilled, poached or sautéd. Try this recipe below with pan roasted cherry tomatoes and brown rice.
Arctic Char with Pan Roasted Cherry Tomatoes
4 6-8 ounces Arctic Char Fillets
olive oil salt & pepper
4 each garlic cloves, chopped
3 pints cherry tomatoes, multi-colored if possible
1/3 c. fresh basil, sliced fine
2 each Shallot, minced
Heat olive oil in a sauté pan on medium-high heat. Season arctic char fillets with salt and pepper and place in pan. Cook for 3-4 minutes on each side. Set aside and keep warm.
Heat 1 Tb. olive oil in a heavy sauté pan or cast iron skillet on medium-high heat, add garlic until browned and then tomatoes. Cook until tomatoes begin to char and blister, then remove from heat. Add basil, shallot and season with salt & pepper.
Plate arctic char fillets and serve with roasted tomatoes and brown rice.