Arctic Char
Arctic char is found in Icelandic freshwater (Iceland has many crystal clear rivers, lakes, and streams). It's the most frequent freshwater fish on the island, and the country is the world's largest producer of Arctic char. It is caught and farmed, but no artificial goods or medications are used on it. You may not be familiar with this type of fish, but it is a member of the Salmonidae family, which means it is closely related to salmon. It tastes light, sweet, and buttery, akin to salmon and trout
Arctic char can be consumed in a wide range of ways. It can be fried, smoked, grilled, broiled, or barbecued, and it can be eaten with mushrooms, veggies, or fries. You can get pretty creative with how you prepare it to suit your personal preferences.
Ingredients:
- 1 (10 ounces) fillet arctic char, rinsed and patted dry
- 1 pinch sea salt to taste
- 1 lime, zested and juiced
- ¼ cup olive oil
- ¼ cup sherry wine
- 3 sprigs rosemary, leaves stripped
- 2 cloves garlic
- ground black pepper to taste
- 1 teaspoon cayenne pepper, or to taste
How to make Arctic Char:
- Preheat the oven to 400°F (200 degrees C). Aluminum foil should be used to line a baking dish.
- Season the arctic char with salt and pepper, then lay it in the prepared baking dish and top with lime zest.
- In a food processor, combine lime juice, olive oil, sherry, rosemary, and garlic; pulse until garlic is finely minced.
- Season the mixture over the fish with black pepper and cayenne pepper.
- Bake until the fish flakes easily with a fork, 12 to 15 minutes, basting halfway through with pan juices. When the fish is almost done, turn the oven to broil for the last two minutes, or until browned.
