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Baked Maple Glazed Arctic Char 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 fillets with maple syrup, soy sauce, fresh ginger, cornstarch, scallion, and toasted sliced almonds.
Ingredients:
- 4 fresh Arctic Char fillets (about 6 ounces each)
- 3 tablespoons maple syrup Grade A
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger
- 1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water
- 1 scallion, sliced thin (white part plus about 2-3 inches of the green)
- 1 tablespoon toasted sliced almonds (optional)
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Serves/Makes: 4
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How to cook Baked Maple Glazed Arctic Char:
- In a small bowl whisk together the syrup through cornstarch solution until smooth.
- Place the Arctic Char fillets skin-side-down in a shallow baking pan.
- Pour the syrup mixture over the Arctic Char.
- Bake about 15-18 minutes at 450°F until the fish flakes easily baste with glaze halfway through cooking.
- Sprinkle the Baked Maple Glazed Arctic Char with scallion and almonds before serving.
Notes:
This recipe for Baked Maple Glazed Arctic Char 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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