Grilled Arctic Char With Horseradish Crema Recipes

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GRILLED ARCTIC CHAR WITH HORSERADISH CREMA

This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish. Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking. You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.

Provided by Jeff Gordinier

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9



Grilled Arctic Char With Horseradish Crema image

Steps:

  • Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
  • Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
  • Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
  • Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 16 grams, Sodium 711 milligrams, Sugar 6 grams, TransFat 0 grams

2 ounces fresh horseradish, peeled and coarsely grated (about 2/3 cup)
1 1/2 cups sour cream
1 tablespoon Dijon mustard
2 tablespoons finely chopped chives
2 tablespoons chopped fresh dill, plus more for garnish
2 to 3 tablespoons freshly squeezed lemon juice, plus wedges for garnish
Salt
4 (6-ounce) arctic char fillets (or use salmon)
Olive oil

ARCTIC CHAR WITH HORSERADISH CREAM, SWEET-AND-SOUR BEETS, AND DANDELION GREENS

Provided by Michael Cimarusti

Categories     Milk/Cream     Fish     Leafy Green     Roast     Horseradish     Vinegar     Beet     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12



Arctic Char with Horseradish Cream, Sweet-and-Sour Beets, and Dandelion Greens image

Steps:

  • For horseradish cream:
  • Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.)
  • For beets:
  • Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.)
  • Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat.
  • For fish and greens:
  • Preheat oven to 350°F. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes.
  • Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper.
  • Divide greens among 4 plates. Top greens with fish, skin side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices.

Horseradish cream
3 cups 1/2-inch cubes peeled fresh horseradish root (from 1 pound unpeeled)
1 1/2 cups heavy whipping cream
Beets
8 baby red beets
8 baby golden beets
1 cup apple cider vinegar
4 tablespoons sugar
Fish and greens
4 6-ounce arctic char or salmon fillets (with skin)
3 tablespoons vegetable oil
1 large bunch dandelion greens, stems trimmed

GRILLED ARCTIC CHAR

This protein-packed grilled fish is delicious on its own or with a Spring Wheat Berry Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 4

Number Of Ingredients 6



Grilled Arctic Char image

Steps:

  • Preheat a grill pan over medium heat.
  • Using a sharp knife, make two vertical slices through the skin of fish fillets, taking care not to cut the flesh; season with sea salt and pepper.
  • Place fillets on grill, skin-side down, and grill until skin is crisp and fish is almost cooked through, about 3 minutes. Carefully turn fish and continue grilling until cooked through, 1 1/2 to 2 minutes. Sprinkle fish with Maldon sea salt and serve immediately with lemon wedges.

4 (6- to 8-ounce) arctic char fillets, skin-on
Fine sea salt
Freshly ground pepper
1 tablespoon olive oil
Maldon sea salt
1 lemon, cut into wedges, for serving

PICKLED ARCTIC CHAR WITH HORSERADISH CREAM AND LEMON-MARINATED CUCUMBER

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 15



Pickled Arctic Char with Horseradish Cream and Lemon-Marinated Cucumber image

Steps:

  • Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed
  • To make the Arctic Char: Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
  • To make the Lemon-Marinated Cucumber Salad: Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
  • To make the Horseradish Cream: In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
  • To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

6 ounces boneless, skinless Arctic char
Kosher salt, as needed
4 tablespoons white wine vinegar
3 tablespoon sugar
1 (1-inch piece) fresh peeled ginger, chopped
1 English cucumber, cut into 2-inch sections
2 lemons, juiced
1-inch section lemon peel
2 tablespoons sugar
2 tablespoons chopped dill
Sea salt
2 tablespoons grated fresh horseradish
2 tablespoons whipped cream
1 tablespoon sour cream
Salt and freshly ground black pepper

ROASTED ARCTIC CHAR WITH LEEKS AND HORSERADISH CREAM

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Number Of Ingredients 15



Roasted Arctic Char with Leeks and Horseradish Cream image

Steps:

  • 1. To prepare the fish: Halve the leeks lengthwise, then slice crosswise and transfer to a large bowl of water. Swish leeks to release any grit; lift from the water. Drain.
  • 2. Melt butter in large skillet over medium-high heat. Add leeks and thyme, and cook, stirring, until wilted and liquid reduces, 6 minutes. Season with 1/2 teaspoon salt and pepper, to taste. Add cider, bring to a boil, and cook until almost dry, 4 minutes. Stir in heavy cream, boil until thick and it coats the leeks. Add brandy, cook down slightly. Remove from heat and stir in parsley.
  • 3. Open fish and season well with salt and pepper. Spread leek mixture along flesh and close fish. Tie closed with kitchen twine (or cooked leek greens) at 4-inch intervals. Brush oil all over skin, season with salt and pepper.
  • 4. Preheat the broiler to high (with convection broiler if you have it). Line a pan with foil and lightly brush with oil. Place the prepared pan in broiler and heat for 5-10 minutes.
  • Carefully lay the fish on the preheated pan. Broil fish until an instant-read thermometer inserted into thickest part registers 130 to 135 degrees F, about 10 to 12 minutes. Remove from oven and rest fish for 5 to 10 minutes before serving.
  • 5. Stir all sauce ingredients together. Transfer fish to a serving platter, remove strings. Serve with sauce on the side.

Nutrition Facts : Calories 687, Fat 35 grams, SaturatedFat 19 grams, Cholesterol 125 milligrams, Sodium 433 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 56 grams

1 pound leeks, white and light green parts (about 4 large leeks)
2 tablespoons unsalted butter
2 tablespoons minced fresh thyme leaves
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/2 cup apple cider
1/3 cup heavy cream
1 tablespoon brandy or Calvados
1/4 cup chopped flat-leaf parsley
1 whole book-boned arctic char (about 4 pounds),* head and tail removed, if desired
Olive oil, for brushing
1 cup sour cream
1/3 cup prepared horseradish, drained
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper

PICKLED ARCTIC CHAR WITH HORSERADISH CREAM & LEMON-MARINATED

I haven't tried this one yet, but it looks really good. It's from Sara's Secrets on the food network. It's actually an open faced sandwich. Note: Since Arctic char is rather hard to find and expensive to get your hands on, I have substituted salmon for this recipe. This was posted for Zaar World Tour 05

Provided by Amis227

Categories     Lunch/Snacks

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15



Pickled Arctic Char With Horseradish Cream & Lemon-Marinated image

Steps:

  • Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed.
  • To make the Arctic Char:
  • Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
  • To make the Lemon-Marinated Cucumber Salad:
  • Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
  • To make the Horseradish Cream:
  • In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
  • To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

Nutrition Facts : Calories 143.9, Fat 2.7, SaturatedFat 0.9, Cholesterol 24.6, Sodium 36.6, Carbohydrate 24.9, Fiber 3, Sugar 17.1, Protein 9.8

6 ounces boneless skinless salmon
kosher salt, as needed
4 tablespoons white wine vinegar
3 tablespoons sugar
chopped peeled fresh ginger
1 English cucumber, cut into 2-inch sections
2 lemons, juice of
1 inch section lemon peel
2 tablespoons sugar
2 tablespoons chopped dill
sea salt
2 tablespoons grated fresh horseradish
2 tablespoons whipped cream
1 tablespoon sour cream
salt & freshly ground black pepper

GRILLED WHOLE ARCTIC CHAR

Controlling a charcoal grill's air supply is key to avoiding flare-ups. Keep it covered when cooking the fish, with the top vent closed. Keep the bottom vent open to maintain the heat of the coals.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 6



Grilled Whole Arctic Char image

Steps:

  • Let fish stand at room temperature for 20 minutes. Divide mint-chive butter into 2 bowls. Season cavity of fish with salt and pepper, and brush generously with half the mint-chive butter. Tie together with kitchen twine to close. Brush with oil, and season with salt and pepper.
  • Heat a charcoal grill to medium. Lightly brush grates with oil. Sear lemons, cut sides down, until caramelized, about 3 minutes; transfer to a serving platter. Brush grates to clean.
  • Grill fish, covered, about 12 minutes. (Check on fish once or twice to make sure heat is even and fish is not charring.) Open lid, and flip fish carefully using 2 heavy spatulas. Cover, and grill until skin is crisp and fish is flaky when pierced with the tip of a knife in the thickest area, 8 to 10 minutes. Transfer fish to a platter using spatulas. Brush fish with remaining mint-chive butter. Let stand for 10 minutes; untie. Garnish with mint.

1 whole arctic char (about 5 pounds), cleaned, with head intact
1/2 cup Mint-Chive Butter
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for brushing and grates
4 lemons, halved
Garnish: mint sprigs

GRILLED CHILE-LIME ARCTIC CHAR

Categories     Citrus     Fish     Low Carb     Low Fat     Quick & Easy     Low Cal     Summer     Healthy     Gourmet

Yield Makes 4 generous servings

Number Of Ingredients 10



Grilled Chile-Lime Arctic Char image

Steps:

  • Mince garlic and mash to a paste with salt using a large heavy knife.
  • Stir together garlic paste, lime juice, oil, sugar, and chipotle chile in a small bowl until sugar is dissolved.
  • Remove any bones from fish with tweezers, then pat fish dry and place, skin side down, on a plastic-wrap-lined large tray.
  • Rub chile mixture all over flesh side of fish, then wrap plastic around fish and marinate at cool room temperature 15 minutes.
  • While fish is marinating, prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
  • To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side down, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter. If desired, lift skin from fish with tongs and cook skin on rack directly over coals, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.
  • To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side down, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
  • If desired, lift skin from fish with tongs and cook skin directly over a burner, uncovered, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.

7 medium garlic cloves
2 tablespoons salt
1/4 cup fresh lime juice
2 tablespoons olive oil
1 3/4 teaspoons sugar
1 1/4 teaspoons ground chipotle chile
2 (1-lb) arctic char fillets with skin (about 1 1/4 inches thick)
Accompaniment: lime wedges
Special Equipment
tweezers or needlenose pliers

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