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Grilled Orange Bourbon 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 - Recipe made with Arctic char fillets, bourbon, fresh orange juice, low-sodium soy sauce, brown sugar, green onions, fresh chives, fresh lemon juice, and garlic cloves.
Ingredients:
- 4 fresh Arctic Char fillets (about 6 ounces each and 1 inch thick)
- 1/4 cup bourbon
- 1/4 cup fresh orange juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup chopped green onions
- 3 tablespoons chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- Cooking spray
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Serves/Makes: 4
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How to cook Grilled Orange Bourbon Arctic Char:
- Combine all ingredients in a large zip-top plastic bag, and add Arctic char fillets to bag.
- Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.
- Prepare grill or broiler.
- Remove Arctic char fillets from bag, reserving marinade.
- Place Arctic char fillets on a grill rack or broiler pan coated with cooking spray.
- Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
Notes:
This recipe for Grilled Orange Bourbon Arctic Char serves/makes: 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Arctic Char
Preparation Method: Broiled/Grilled
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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