Best 2 Pan Roasted Arctic Char With Orange And Rosemary Beurre Blanc Recipes

Pan-roasted arctic char with orange and rosemary beurre blanc is a sophisticated, restaurant-worthy dish that's easier to make than it sounds. With its tender, flaky texture and rich, buttery flavor, arctic char is the perfect fish for this elegant preparation. The orange and rosemary beurre blanc adds a pop of citrus and herbal brightness, making this dish a perfect balance of flavors and textures.

Here are our top 2 tried and tested recipes!

PAN ROASTED ARCTIC CHAR STUFFED WITH TANGERINE AND FENNEL

Pan Roasted Arctic Char Stuffed with Tangerine and Fennel image

Provided by Tyler Florence

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 (3 to 4 pound) whole Artic char, scaled and cleaned
2 tangerines
2 fennel bulbs, including fronds
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fennel seeds
1 tablespoon whole black peppercorns
1/4 cup reserved fennel fronds
1/4 cup parsley leaves
1/4 cup pitted green olives
2 tablespoons capers
2 anchovies
1/2 cup extra-virgin olive oil
1 tangerine, juiced
1 tablespoon red wine vinegar
Salt and pepper

Steps:

Preheat the oven to 350 degrees F.
Rinse the fish and pat dry. Slice the tangerines thinly; remove and reserve the fronds from the fennel bulbs and cut the bulbs into thick slices. Mix them together in a bowl with 1/4 cup olive oil and salt and pepper, to taste. Season the fish inside and out with salt and pepper. Stuff the fish with the tangerine mixture and tie it closed with kitchen string. Heat an ovenproof saute pan over medium high heat and add 1/4 cup olive oil. When hot toss in the fennel seeds and peppercorns. Cook to flavor the oil for about 1 minute, remove the spices and discard them. Place the fish in the pan and cook on each side for about 2 minutes. Put the pan in the oven and roast the fish for about 15 to 20 minutes or until cooked through. Serve with the Fennel and Olive Salsa Verde.
Place the fennel fronds, parsley, olives, capers, and anchovies on a cutting board. Chop them with a knife until they are very fine. Put them into a bowl and stir in the olive oil, tangerine juice, and vinegar. Taste the salsa and season with salt and pepper.

ROASTED ARCTIC CHAR WITH ORANGE-LENTIL SALAD

Roasted Arctic Char with Orange-Lentil Salad image

Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon.

Provided by Larraine Perri

Categories Fish Roast Quick & Easy Dinner Orange Lentil Healthy Self Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
5 teaspoons olive oil, divided
1 tablespoon balsamic vinegar
3/4 teaspoon kosher salt, divided
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper, divided
1 package (17 ounces) steamed lentils (or 3 cups canned, rinsed and drained)
1/4 cup chopped mint
2 tablespoons finely chopped red onion
4 arctic char fillets (5 ounces each), skin removed
Orange slices and mint sprigs for garnish

Steps:

Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs.

Tips:

To ensure the skin of the Arctic char is crispy, make sure to pat it dry thoroughly before searing.
Use a heavy-bottomed skillet to evenly distribute heat and prevent the fish from sticking.
Sear the fish for 3-4 minutes per side, or until the skin is crispy and the flesh is opaque throughout.
Be careful not to overcrowd the skillet, as this will prevent the fish from cooking evenly.
To make the orange and rosemary beurre blanc, use a high-quality white wine and unsalted butter. Be sure to reduce the wine by half before adding the butter.
Once the butter is melted, whisk in the orange zest and rosemary until combined.
Serve the Arctic char immediately with the orange and rosemary beurre blanc.

Conclusion:

Pan-roasted Arctic char with orange and rosemary beurre blanc is a delicious and elegant dish that is perfect for a special occasion. The crispy skin of the fish pairs perfectly with the rich and flavorful sauce, and the bright orange and rosemary flavors add a refreshing touch. This dish is sure to impress your guests, and it is easy to make at home.