Best 2 Arctic Char With Cucumber Feta Relish And Jalapeño Goat Cheese Hush Puppies Recipes
Arctic char is a delicious and versatile fish that can be cooked in a variety of ways. When paired with cucumber feta relish and jalapeño goat cheese hush puppies, it creates a flavor combination that is both unique and satisfying. This article will provide you with a step-by-step guide to creating this dish, from preparing the arctic char to making the relish and hush puppies. With its vibrant colors and tantalizing taste, this dish is sure to impress your family and friends.
Here are our top 2 tried and tested recipes!
ARCTIC CHAR WITH CUCUMBER-FETA RELISH AND JALAPEñO-GOAT CHEESE HUSH PUPPIES
Categories Quick & Easy Dinner Feta Seafood Cucumber Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For relish:
- Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- For fish:
- Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute.
- Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve.
ARCTIC CHAR WITH SPINACH BUTTER
Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here's a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.
Provided by David Tanis
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put spinach in a mixing bowl and pour boiling water over to wilt it. Drain in a colander, rinse with cool water and squeeze completely dry. Chop the spinach as finely as you can and set aside.
- Heat oven to 375 degrees. Rinse fish and pat dry. Season fish inside and out with salt and pepper. Put a few tarragon springs in the belly cavity.
- Line a roasting pan with a big piece of foil slightly longer than the fish, leaving ends hanging over. Smear middle section of foil lengthwise with 1 tablespoon soft butter and set fish on top. Smear top of fish with remaining tablespoon soft butter. Fold the sides of foil to the center and press against fish. Twist both ends of foil to make a tight package. Bake for 30 minutes. Remove pan from oven and let fish rest 5 to 10 minutes, still in the foil package, while you make the sauce.
- Put crème fraîche in a wide saucepan or skillet over medium high heat and bring to a simmer. Cook for a minute or so, until slightly reduced. Add cooked spinach, stirring to coat. Season with salt and pepper and turn heat to low. Quickly stir in 1 tablespoon chilled butter at a time. Each spoonful should be just melted before adding the next, to make a creamy sauce. Remove from heat. Stir in lemon zest, tarragon and chives.
- Transfer fish to a warm serving platter. Carefully remove foil. (Fish should be cooked through but moist.) Peel away and discard skin from top of fish. Pour any collected pan juices into the sauce, then spoon sauce over fish. Serve with boiled new potatoes if desired.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 14 grams, Sodium 871 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- For the Arctic char: If you don't have Arctic char, you can substitute another type of fish, such as salmon, trout, or halibut.
- When cooking the Arctic char, be careful not to overcook it. The fish should be cooked just until it is opaque and flakes easily with a fork.
- For the cucumber feta relish: If you don't have feta cheese, you can substitute another type of cheese, such as goat cheese or cream cheese.
- You can adjust the amount of jalapeño pepper in the relish to taste. If you like things spicy, add more jalapeño. If you prefer a milder flavor, use less.
- For the jalapeño goat cheese hush puppies: If you don't have goat cheese, you can substitute another type of cheese, such as cheddar cheese or mozzarella cheese.
- Be sure to fry the hush puppies until they are golden brown and crispy.
Conclusion:
This recipe for Arctic char with cucumber feta relish and jalapeño goat cheese hush puppies is a delicious and easy-to-make dinner that is perfect for a special occasion. The Arctic char is cooked to perfection and the relish and hush puppies add a delicious and flavorful touch. This dish is sure to impress your guests.
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