Seed-Crusted Arctic Char

April 8, 2013

Seed-Crusted Arctic Char

Arctic Char is an ocean fish with a taste similar to trout. This week I made a few different things with a single char. One of the fillets I crusted in seeds and ate for lunch, the other I cured for a few days with whiskey and maple syrup, and the tail-end and scrapings from the spine, I chopped into tartare.

If you’re a fan of fish tacos, you can swap the char with white fish, follow this recipe and serve the fillets in corn tortillas with you favorite slaw. I am including a very easy recipe for a sweet mayo which is also amazing with fried fish. Enjoy!

Arctic CharServes 4

Marinade

• 1 or 2 Arctic Char fillets, cut into desired serving size.
• 1 tablespoon sunflower oil
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon apple cider or wine vinegar
• a pinch sea salt

In a bowl, mix all of the marinade ingredients, then add the fish.
Let sit, covered, in the fridge, for about an hour.

Seed Crust

• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds
• 2 tablespoons flax seeds
• 1 egg, beaten
• 1/2 cup flour
• 1/4 cup sunflower or grapeseed oil

In a food processor or blender, grind the seeds for about a minutes. Don’t overdo it, you still want some whole seeds in there. Set aside.

Dust the char in the flour, dip it in the eggs, and roll in the seed mixture.

In a heavy bottom skillet, heat the oil until it sizzles and is very hot. Carefully add the fish to the pan, without overcrowding it, and turn the heat down to medium-high. Cook for 2 minutes on each side and transfer to a wire rack or paper towels. Repeat with the remaining fish. Season with salt and eat.

Sweet Mayo

• 1/2 cup mayonnaise
• 1 tablespoon sugar
• 1 teaspoon soy sauce

Mix all of the ingredients in a bowl and let sit for 10 minutes, or until the sugar has disolved.

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