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Grilled Dill Marinated 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 - Scandinavian recipe how to grill whole Arctic char with sugar, dill, red pepper, green pepper, yellow pepper, fennel, and olive oil.
Ingredients:
- 1 whole fresh Arctic Char (about 1 1/2 pounds)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon pepper
- 1 tablespoon chopped dill
- 1/2 red pepper
- 1/2 green pepper
- 1/2 yellow pepper
- 1/2 fennel
- Olive oil
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Serves/Makes: 4
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How to cook Grilled Dill Marinated Arctic Char:
- Split the Arctic char right down to the tail and remove the backbone without cutting out the fillets.
- Lay the Arctic char flat with the skin side down and season with a mixture of salt, sugar, pepper and dill. Press lightly, and store the Arctic char in the refrigerator for 24 hours.
- Scrape off the spice mixture, brush the fish with oil and put in a fish basket.
- Slice the pepper in wide strips. Slice the fennel in thick lengthwise slices. Brush the vegetables with oil and put them in the basket with the char.
- Grill it all on the barbecue until the fish and vegetables are roasted through, around 4 minutes on each side. Turn often.
- Serve sour cream or quark with chopped herbs to the grilled Arctic char and vegetables.
Notes:
This recipe for Grilled Dill Marinated Arctic Char serves/makes: 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Arctic Char
Preparation Method: Broiled/Grilled
Cuisine: Scandinavian/Norwegian
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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