freshly chopped herbs, like parsley, dill, cilantro or chives
lemon wedges
Takes ,
serves 4.
Instructions
Prepare the fish: Place fillet onto a platter. Drizzle with a little bit of oil, rubbing the oil gently across the flesh. Sprinkle with salt and pepper.
Preheat griddle and barbecue: Place griddle onto the grates of the grill or barbecue. Light the gas elements directly under the griddle. Close the lid and preheat for 15 minutes to a temperature of 500°F.
Sear the fish: Lift the lid and drizzle about 2 tablespoons of the oil onto the griddle. Immediately place the fish flesh side down onto the griddle with the skin of the fillet facing up. Quickly close the grill and cook for exactly 5 minutes.
Remove fish: Carefully nudge fish using a flat lifter to run under the flesh and loosen it from the griddle. Using the lifter, gently lift the fish, inverting it onto a serving platter.
Serve with FRESH PEACH SALSA, lemon wedges and sprinkle of freshly chopped herbs.
Seared Arctic Char with Fresh Peach Salsa
Ingredients
1 fillet of Arctic char, approximately 2 pounds
3 tablespoons extra virgin olive oil
sprinkle of kosher salt
sprinkle of black pepper
To serve:
fresh peach salsa
freshly chopped herbs, like parsley, dill, cilantro or chives
lemon wedges
Directions
Prepare the fish: Place fillet onto a platter. Drizzle with a little bit of oil, rubbing the oil gently across the flesh. Sprinkle with salt and pepper.
Preheat griddle and barbecue: Place griddle onto the grates of the grill or barbecue. Light the gas elements directly under the griddle. Close the lid and preheat for 15 minutes to a temperature of 500°F.
Sear the fish: Lift the lid and drizzle about 2 tablespoons of the oil onto the griddle. Immediately place the fish flesh side down onto the griddle with the skin of the fillet facing up. Quickly close the grill and cook for exactly 5 minutes.
Remove fish: Carefully nudge fish using a flat lifter to run under the flesh and loosen it from the griddle. Using the lifter, gently lift the fish, inverting it onto a serving platter.
Serve with FRESH PEACH SALSA, lemon wedges and sprinkle of freshly chopped herbs.
Seared Arctic Char with Fresh Peach Salsa
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A salt-and-pepper-rubbed fillet of Arctic char seared crispy on the grill, served with a zesty, freshly-made salsa…
Add this SEARED ARCTIC CHAR WITH FRESH PEACH SALSA to your make again-and-again list – it’s fabulous!
If you’re a return visitor to Weekend at the Cottage, you may have caught onto our love of fish and seafood recipes. Whether we’re oven-roasting QUICK AND EASY ASIAN SALMON, stirring up a pot of creamy CREAMY SEAFOOD CHOWDER or spicy THAI RED CURRY SHRIMP, grilling up a WHOLE RAINBOW TROUT or making a simple CLASSIC TUNA SALAD, we’ve got a veritable boatload of ideas. This recipe for SEARED ARCTIC CHAR WITH FRESH PEACH SALSA is a great addition to this category and sure to be a new favourite for everyone. It’s exceptionally fantastic with a crispy outside and fork-tender flesh within.
Before we run through all of the key points of interest in this recipe, a friendly reminder. Please PIN this recipe on how to cook Arctic char to a favourite Pinterest fish, seafood and main course board. We’d also love it if you’d SHARE the recipe with friends. Then, lastly, why not take a pic of this glorious fresh fish entree when you make it? Simply add #weekendatthecottage when you post your pics on your favourite socials like Facebook and Instagram. Thanks!
Now, on to the good stuff. Let’s dive deep into this recipe for SEARED ARCTIC CHAR WITH FRESH PEACH SALSA.
Here are the ingredients needed to make this stellar main course.
INGREDIENTS
This recipe proves something we’ve learned over the years; the combination of just a few quality ingredients often yields a highly flavourful finished dish. This seared fish main course idea proves this trusted adage perfectly. The pic of the ingredients features the fillet of char plus seasoning, chopped parsley, oil, lemon and a small bowl of our flavour-packed FRESH PEACH SALSA. We know you’ll agree, simple can be amazing.
This fresh fillet of Arctic char will serve 4 guests. Serving a crowd? Make two!
ARCTIC CHAR
Whether ARCTIC CHAR is new to you or you’re a longstanding fan of this flavourful fish, this recipe is a must-make. Arctic char is a delicious, mild, cold water fish that sits somewhere between trout and salmon. Its flesh ranges in colour from light pink to deep red with moderately firm but fine flakes. It also boasts tinier scales and a delicate skin that allows for some serious crisping when seared.
Set aside at least 15 minutes to ensure your griddle is sizzling hot before adding the fillet.
SEARED
Although we’ve posted stories where we oven-roast, sauté, stew, grill, broil and bake fresh fish, this technique of searing a fillet of firm-fleshed fish such as Arctic char or salmon is a total game changer. Although you can use a flat pan or skillet and cook the fish on the stovetop, we prefer the grill method using a griddle plate. Two things to remember; first, give the griddle plate a good 15 minutes of time to come to temperature. The second tip; after placing the fillet skin side up onto the grill, don’t lift the lid until the full cook time has been reached. Keeping the heat contained throughout is essential for a successful sear.
Add a sprinkle of your favourite fresh herbs. Chives, parsley and dill all work well.
FINISHED FILLET
To remove the finished seared fillet of fish from the griddle, have a flat lifter and perhaps a pair of tongs handy. After gently coaxing the fillet off the flat cooking surface, invert it onto a servicing plate or platter and prepare to be amazed. The flesh will be golden and will actually sizzle and crackle as the fish cools. For presentation, simply add a sprinkle of your favourite fresh herb. We suggest chopped fresh thyme, parsley, dill, mint or cilantro. Garnishing the dish with lemon wedges is also a nice touch.
The flavouring of fresh peaches tossed with assorted veggies and herbs is glorious with this fresh fish recipe. Yum!
FRESH PEACH SALSA
Although you can serve the seared fillet of char as is, we suggest presenting this fish with our suggested accompaniment, FRESH PEACH SALSA. This homemade fresh fruit salsa also contains a nice mix of chopped cucumbers, red bell and jalapeño pepper, red onion, cilantro and a nice lick of seasoning, garlic and zesty lime juice. It’s the perfect compliment to the flavour of the char.
Preparing the char this way yields tender, flaky flesh.
freshly chopped herbs, like parsley, dill, cilantro or chives
lemon wedges
Directions
Prepare the fish: Place fillet onto a platter. Drizzle with a little bit of oil, rubbing the oil gently across the flesh. Sprinkle with salt and pepper.
Preheat griddle and barbecue: Place griddle onto the grates of the grill or barbecue. Light the gas elements directly under the griddle. Close the lid and preheat for 15 minutes to a temperature of 500°F.
Sear the fish: Lift the lid and drizzle about 2 tablespoons of the oil onto the griddle. Immediately place the fish flesh side down onto the griddle with the skin of the fillet facing up. Quickly close the grill and cook for exactly 5 minutes.
Remove fish: Carefully nudge fish using a flat lifter to run under the flesh and loosen it from the griddle. Using the lifter, gently lift the fish, inverting it onto a serving platter.
Serve with FRESH PEACH SALSA, lemon wedges and sprinkle of freshly chopped herbs.
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