We have been Hooked on Fish subscribers for a year now, receiving more or less weekly deliveries of high-quality, fresh, sustainable fish. I’ve learned a lot about cooking – and eating – a wider variety of fish than ever before. Only a few were duds, which could have been operator error, poor recipe-selection, or maybe I’m just not a fan of that particular fish. (Looking at you, Poached Sablefish in Basil Cream Sauce.)
Most of the fish-cooking experiments were successful and a few were outstanding: Grilled Opah with Mango-Cucumber Salsa & Coconut Rice and Pan-roasted Sea Trout with Roast-Garlic Compound Butter come to mind.
We are now seeing repeats more often on the weekly menu of options, which makes a nice opportunity to try new recipes and revisit the treatments we tried before. For example, this week’s featured fish – Arctic Char, a cold water fish similar to salmon and trout – was done with Asian flavors and posted to the blog last May. This time we’re going in another direction, with mustard seed and lemon – would that be French? Mediterranean? Classic deliciousness, that much I know.
Keep reading for current and past Arctic Char recipes, pictures, and more.
How we prepared it:
- Slow-Roasted Arctic Char with Lemon-Mustard Seed Topping – from Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook via Epicurious
- Fennel and Blood Orange Salad – featured recipe coming soon
- Wild rice pilaf, Green beans
Click the photos to enlarge them and read the captions.
Slightly adapted from recipe source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook via Epicurious
- 1 teaspoon grated lemon zest
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons multigrain bread crumbs – Can substitute panko
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/4 teaspoon dried tarragon
- 2 teaspoons mustard seeds, crushed
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sugar
- Four 5-ounce Arctic char fillets, skin on – Can roast the fish in larger/whole pieces; segment it later, to serve
- Freshly ground pepper
- Preheat the oven to 250°F.
- In a bowl combine the zest, olive oil, bread crumbs, parsley, tarragon, mustard seeds, vinegar, lemon juice, mustard, and sugar substitute. Line a baking pan with parchment paper and place the fish in the pan, skin side down. Sprinkle with pepper.
- Spread some of the lemon-herb mixture on each fillet.
- Bake the char for 30 to 35 minutes, depending on thickness, until the fish is almost completely opaque. Allow to rest for 5 minutes before serving.
One potential tweak for next time would be to broil the fish for a minute or so at the end, to crisp up the topping. The panko-herb-lemon-mustard mixture makes my taste buds sing, but a little crispy texture on top would take it to another level.
Highly Recommend! This recipe would also work well with salmon, bass or cod.
Previously (and also delicious): Arctic Char with Soy-Sesame Glaze