You may have never heard of Arctic Char, but you’re like to relatively soon. The overfishing of salmon has made this fish a very popular option. It has salmon’s beautiful pink color and a tastes that hovers between salmon and trout.
When you shop for your fish for this dish, make sure the skin looks glistening but not slimy. The smell should be a bit like the sea, but mild. It’s easiest to get filets that are deboned. It will save you a TON of time. If you cannot grill your fish on the same day as purchase, keep it in the coldest part of your refrigerator. Don’t wait more than one day to cook.
Barbecued Arctic Char
You may have never heard of Arctic Char, but you’re like to relatively soon. The overfishing of salmon has made this fish a very popular option. It has salmon’s beautiful pink color and a tastes that hovers between salmon and trout. When you shop for your fish for this dish, make sure the skin looks glistening but not slimy. The smell should be a bit like the sea, but mild. It’s easiest to get filets that are deboned. It will save you a TON of time. If you cannot grill your fish on the same day as purchase, keep it in the coldest part of your refrigerator. Don’t wait more than one day to cook.
Ingredients
- 1 6-ounce arctic char filet (per person)
- Salt & lemon pepper
- ¼-½ Tbs butter (per serving)
- Minced garlic
- Freshly chopped chives
- 2 fresh lemons
Instructions
- Prepare your grill. Lightly oil the grates to prevent sticking.
- While you wait for the barbecue coals to be covered with gray ash, dust both sides of each filet with salt and lemon pepper.
- Melt your butter with the garlic and chives, using ½ of a fresh lemon squeezed.
- Cook the arctic char skin down.
- Bast the side facing you with the lemon butter.
- Flip the filet after 1.5 minutes.
- Butter the new side up.
- Watch the internal temperature of the fish. You’re looking for 135 degrees F.
- Serve on a platter with lemon wedge slices.
