Arctic Char is a flavourful pink-fleshed fish that is related to trout and salmon. Char is native to the arctic waters of the Northern Hemisphere and I was inspired to try it.
Why? Because I am in Canada’s Yukon Territory this week, for the first time.
I am travelling to Whitehorse to teach a course so naturally I looked up the Top 10 foods Yukon Territory in known for. (Doesn’t everyone do that?) The list included traditional First Nations dishes like bannock and smoked salmon as well as wild game, sourdough bread and lots of fish. The fish includes king crab, salmon, trout and Arctic char. I decided to post a recipe for Arctic Char just because I had never cooked it before.
Fish is the ultimate fast food. It cooks in minutes and lends itself to simplicity. This recipe shows off the Arctic char and lets the individual tastes of the citrus fruit come through. Arctic char is a thin fish so it cooks quickly under the broiler. The trick is to have everything ready. At the last minute cook the fish and sit down to enjoy it.
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Using citrus fruit and citrus zest brings a sparkle to so many recipes. This recipe includes a citrus sauce made with citrus supremes. What is that you ask? It is a fancy term for a method of preparing citrus fruit. The process removes all the peel and pith, then each segment is cut away from the interior and you are left with only the succulent segments. You really must try it. (Watch this video https://www.youtube.com/watch?v=IAaEdc8Yko4&t=16s if the recipe description leaves you wondering.)
The citrus sauce is very simple and the use of several varieties of citrus fruits is important, don’t overlook that and use only the oranges that might be in your fridge. Since there are numerous varieties of citrus fruits to choose from I suggest you try something new. I used a clementine, a tangerine, a Moro (blood orange) and a Cara cara navel orange. Along with a lemon this was an amazing combination.
I found the recipe over at The Side Chef and thought the combination was brilliant.
Let me know in the comments below if you cook Arctic Char.
|3 or 4 different varieties of orange (I used a cara cara, a tangerine, a Moro blood orange and a clementine)|
|2 Tbsp olive oil|
|2 Tbsp minced chives|
|¼ tsp sea salt flakes (or regular salt if that’s all you have)|
|1 Tbsp honey|
|1 Tbsp olive oil|
|1 Tbsp citrus juice from cut fruit|
|4 3-4 oz Arctic Char fillets|
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