Best 6 Pan Seared Arctic Char Recipes

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Pan seared arctic char is a delicious and healthy dish that can be prepared quickly and easily. Arctic char is a type of fish that is found in the Arctic Ocean and has a mild, delicate flavor. It is a good source of omega-3 fatty acids, which are essential for heart health. When pan seared, arctic char develops a crispy outer layer and a tender, flaky interior.

Let's cook with our recipes!

SEARED SOY-SESAME ARCTIC CHAR



Seared Soy-Sesame Arctic Char image

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

1 tablespoon soy sauce
1 teaspoon honey
1/4 teaspoon toasted sesame oil
1 6-ounce piece of Arctic char
Coarse salt and freshly ground black pepper

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.

PAN ROASTED ARCTIC CHAR WITH ORANGE AND ROSEMARY BEURRE BLANC



Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 cup orange juice
1/2 cup white wine
2 tablespoons orange zest
1 sprig fresh rosemary plus 1 tablespoon chopped rosemary, for garnishing
2 ounces heavy cream
2 ounces butter, cold and cubed
Salt and freshly ground black pepper
8 orange segments
4 (6-ounce) pieces arctic char, skin removed
Salt and pepper
1/2-ounce olive oil
2 cups cooked wild rice

Steps:

  • In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
  • In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
  • Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.

PAN-SEARED ARCTIC CHAR WITH OLIVES AND POTATOES



Pan-Seared Arctic Char with Olives and Potatoes image

Looking for a fish you can feel good about eating? Arctic char is a fast-reproducing fish that is a good, sustainable alternative to Atlantic salmon, which it resembles in flavor and texture.

Provided by Jay Weinstein

Categories     Main Course

Yield 4

Number Of Ingredients 9

4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
4 skin-on arctic char fillets (about 5 oz. each), scaled
3 Tbs. olive oil
2 sprigs fresh rosemary, each about 3 inches long
1/2 cup pitted Kalamata olives
3 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. balsamic vinegar
4 lemon wedges

Steps:

  • In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes. Drain. Set aside.
  • Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 1-1/2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.
  • Add the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.

Nutrition Facts : ServingSize 4, Calories 390 kcal, Fat 190 kcal, SaturatedFat 2 g, TransFat 21 g, Carbohydrate 17 g, Fiber 2 g, Protein 33 g, Sodium 540 mg, UnsaturatedFat 12.5 g

OH MY ARCTIC CHAR!



Oh My Arctic Char! image

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

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 9

1 (10 ounce) fillet arctic char, rinsed and patted dry
1 pinch sea salt to taste
1 lime, zested and juiced
¼ cup olive oil
¼ cup sherry wine
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste

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

OVEN-STEAMED ARCTIC CHAR WITH PIPERADE



Oven-Steamed Arctic Char With Piperade image

Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory pepper sauce. The sauce is great with just about any fish. Try it with a whole grilled striped bass (another one of Seafood Watch's Best Choices).

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h10m

Yield Serves 6

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large green bell peppers or thin-skinned sweet peppers from the farmers' market
1 large red bell pepper or thin-skinned red pepper from the farmer's market
1 serrano or jalapeño pepper, seeded and minced
2 large garlic cloves, minced
Salt
1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can, drained
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds arctic char

Steps:

  • Heat the oil over medium heat in a large, nonstick skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the peppers, chile, and garlic. Stir together until the garlic begins to smell fragrant, about 1 minute, and add salt to taste. Continue to cook, stirring often, for about 10 minutes, until the peppers are quite soft. Add the tomatoes, sugar, and thyme, bring to a simmer, turn the heat to low and cook uncovered for 20 to 30 minutes, stirring often. The mixture should be thick and sweet. Remove from the heat and keep warm.
  • Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the fish on top. Season with salt and gently rub the salt into the surface of the fish. Add pepper to taste. Fill a roasting pan with boiling water and place it on the oven floor. Place in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets (you can scrape them away if you don't like the look of them). Remove from the heat and serve topped with the piperade.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 707 milligrams, Sugar 5 grams

SEARED ARCTIC CHAR WITH BROCCOLINI, OLIVES, AND GARLIC



Seared Arctic Char with Broccolini, Olives, and Garlic image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Garlic     Olive     Sauté     Quick & Easy     Low Cal     Broccoli     Healthy     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 6- to 7-ounce bunch broccolini
2 large garlic cloves, chopped
1/3 cup halved pitted Kalamata olives
3 teaspoons finely slivered organic orange peel (orange part only; removed with zester), divided
2 7- to 8-ounce arctic char fillets with skin (each about 1/2 to 3/4 inch thick)
2 tablespoons (or more) white balsamic vinegar, divided

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add broccolini and stir 1 minute. Pour 1/2 cup water over, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes. Add garlic and stir 30 seconds. Stir in olives and 2 teaspoons orange peel. Transfer mixture to bowl; set aside (do not clean skillet).
  • Heat 1 tablespoon oil in same skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet, skin side down, and cook until skin is crisp, about 3 minutes. Turn fish over and cook just until fish is opaque in center, about 2 1/2 minutes longer. Transfer to plates. Return broccolini mixture to same skillet to rewarm; stir in 1 tablespoon balsamic vinegar. Season to taste with salt and pepper. Spoon mixture over fish. Drizzle fish lightly with oil and 1 tablespoon vinegar (or more if desired). Sprinkle with remaining 1 teaspoon slivered orange peel and serve.

Tips:

  • To ensure a crispy skin, pat the Arctic char fillets dry with paper towels before searing.
  • Season the fillets liberally with salt and pepper. This will help to enhance the natural flavors of the fish.
  • Use a heavy-bottomed skillet to sear the fillets. This will help to evenly distribute the heat and prevent the fish from sticking.
  • Sear the fillets for 3-4 minutes per side, or until the skin is crispy and the fish is cooked through.
  • Do not overcrowd the skillet. If you are cooking multiple fillets, cook them in batches to ensure that they cook evenly.
  • Serve the Arctic char fillets immediately with your favorite sides.

Conclusion:

Pan-seared Arctic char is a delicious and healthy dish that can be easily prepared at home. By following the tips in this article, you can create a perfectly cooked Arctic char fillet that is sure to impress your friends and family.

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