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Arctic Char Filet with Citrus Sauce Tasty Recipe.
Arctic Char has a highly priced delicate, mild flavor with a firm texture and fine
flake. The flesh varies in color and may be red to pale pink, with the bright red
commanding the highest price. A delightfully sweet flavor, delicious skin and a huge
portion of life-saving Omega oils, also rich in calcium, phosphorus, potassium, sodium
and vitamin B.
Char is an excellent source of heart healthy Omega-3 fatty acids, it may contain higher
levels than salmon. Per 3.5 oz (100 g) raw edible portion it contains 104 Calories, 3.6
g Total Fat, 58 mg Sodium, 16.7 mg Protein, 309 mg Potassium, 0.3 mg Iron, and 0.37 g
Omega-3.
Baked Arctic Char Recipe - easy recipe how to bake Arctic Char with Citrus Sauce.
Ingredients:
- 4- 6 oz. fresh Arctic
Char filets, skin-on
- 2 tablespoons vegetable oil
- 1 teaspoon lemon juice
- 1 small grapefruit, segments
- 1 tablespoon grapefruit juice
- 1 small orange (preferably Cara Cara), segments
- 1 tablespoon orange juice
- 4 tablespoons extra virgin olive oil
- Pinch of white pepper
- Salt to taste
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Serves/Makes: 4
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How to cook Arctic Char Filet with Citrus Sauce:
Heat a medium skillet on medium-high, salt filet, then add vegetable oil.
Cook skin side down first. Arctic char takes 10 minutes per inch to cook. Then turn
Serve warm and drizzle Citrus sauce and segments over filet.
Citrus Sauce Recipe
- Segment orange and grapefruit.
- Cut off the top and bottom of the orange.
- Set the orange on bottom and cut off skin from top to bottom following the curve
of the fruit.
- Cut out each segment, leaving the membrane in tact, catching the juice in a
bowl.
- Set segments aside in a separate bowl. Repeat these steps with the grapefruit.
- Add lemon juice, salt, and white pepper.
- Whisk in olive oil to emulsify, add segments and set aside.
Notes:
This recipe for Arctic Char Filet with Citrus Sauce serves/makes: 4. It is delicious,
simple, and very affordable dish.
Main Ingredient: Arctic Char
Preparation Method: Baked
Cuisine: American
How to fillet Arctic Char:
With their thin skin and tiny scales, char do not need scaling and are often cooked
whole. To fillet larger fish, place the char lying on its side; insert the sharp, thin
knife behind the gills, and cut in an arc down to just above the backbone. Continue
cutting parallel to the backbone toward the tail. Bring the knife up at the tail and
remove the fillet.
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