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Grilled 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.
Grilled Arctic Char Recipe - Canadian recipe how to grill Arctic char with jicama, peppers, oranges, grapefruit, lime juice, extra virgin olive oil, fresh cilantro, jalapeno pepper, soy sauce, and fresh ginger.
Ingredients:
- 3 fresh Arctic Char fillets (about 6 ounces each)
- 4 (about 6 ounces each) centre cut pieces of fresh Arctic Char
- 1/4 cup of jicama cut into batonettes (1 inch x 1/4 inch sticks)
- 1/2 jalapeno pepper seeded and finely diced
- 6 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh cilantro
- 1/4 cup of yellow and red peppers cut into batonettes
- 1 blood orange, sectioned
- 1 ruby grapefruit, sectioned
- 1 orange, sectioned
- 2 tablespoons fresh lime juice
- 1 tablespoon light soy sauce
- 1 tablespoon fresh ginger, finely chopped
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Serves/Makes: 4
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How to cook Grilled Arctic Char:
- Combine all ingredients except fish in a non-reactive container, allow flavors to marry for 1 hour.
- Season the Arctic char pieces with salt and pepper and grill until cooked (char pieces should be pink inside).
- Taste and adjust seasoning to vinaigrette.
- Top each piece of the grilled Arctic char with 1/4 of the vinaigrette.
- Serve the Grilled Arctic Char with new potatoes and vegetables.
Notes:
This recipe for Grilled Arctic Char serves/makes: 4. It is delicious, simple, and very affordable dish and is also healthy.
Comments:
Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. There are many names for Jicama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.
Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color.
Main Ingredient: Arctic Char
Preparation Method: Broiled/Grilled
Cuisine: Canadian
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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