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To submit a Artic Char recipe
Blackened Artic Char
2 lbs. Artic Char
4 tbsp. butter
1 tbsp. Cajun spices
Fillet the Char (fresh or thawed) about 25 mm thick
(1-1/2"). Don't be afraid to substitute trout, perch, shrimp,
or any firm-fleshed seafood or fish for the char. Melt butter
in a cast-iron or heavy-bottomed frying pan over medium high heat.
Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze
juice of one lemon into pan. Cook fish for about 5 minutes on
each side. Serve with remaining lemon wedges and pan drippings.
Makes 2 servings.
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Grilled Artic Char
2 six ounce portions artic char
1oz. olive oil
Salt/Pepper
Slaw Recipe
1/4 Cup Grilled corn off the cob
1/4 Cup chopped ripe tomatoes
1/4 Cup chopped artichokes (canned)
1/4 Cup chopped green onions
1 Cup green cabbage sliced thin
1 Cup red cabbage sliced thin
1 Cup red vinager
1/4 Cup olive oil
1/4 Cup sugar
1/4 Cup orange preserves
Salt/Pepper
Brush the Artic Char with oil, salt and pepper.
Make sure the grill is hot first, then either spray or brush oil
on the grill. Set the fish on the heat. Cook each side of the
fish for about 8-10 minutes per side. For the slaw, mix all the
above ingredients in a mixing bowl. It is best to mix the slaw
a few hours before and then refridgerate. This will allow for
maximum flavors. To set the plate put the slaw down first using
a spoon, this allows the dressing from the slaw to be used as
the sauce for the fish. Then set the fish atop of the slaw. Makes
2 servings.
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Honey Mustard Artic Char With
Shiitake Mushroom Crust
4 X 4 oz Fresh Artic Char fillets
5 tbsp Honey mustard
15 ea. Fresh shiitake mushroom (stems) removed and tops julienne
1 tsp Fresh shallots (finely diced)
1/2 tsp Fresh parsley (minced)
1 tsp Fresh ginger (grated)
1/2 tsp Fresh garlic (minced)
4 tsp Sesame oil
4 tsp White wine
to taste Salt & pepper
In a preheated sauté pan, add enough sesame
oil to coat the bottom, Sauté garlic, shallots and ginger
with the shiitake mushrooms, then add white wine, salt and pepper.
Cook ingredients until mushrooms are tender. Remove from heat,
mix in parsley and leave mixture in a small bowl to cool. Set
aside. In a preheated sauté pan, add enough sesame oil
to coat bottom of pan. Add the fillets and lightly brown each
side of the fillet, taking care not cook them. Remove from heat
and place fillets onto a baking sheet. With a pastry brush, coat
each fillet with honey mustard, then take the mushroom mixture
and gently press an even amount of the mixture on top of each
Artic Char fillet. Cook the Artic Char fillets in a preheated
350 F (180 C) oven for approximately 10 -12 minutes (Artic Char
texture should flake lightly with fork). Makes 4 servings.
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