18 Delicious Arctic Char Recipes for Every Occasion

Ever find yourself staring at a beautiful piece of Arctic char, wondering how to turn it into a meal that wows? Whether you’re planning a quick weeknight dinner or a special weekend feast, we’ve got you covered with 18 mouthwatering recipes that showcase this versatile fish. From smoky grilled fillets to elegant entrees, there’s something here for every occasion. Let’s dive into these delicious dishes that’ll make Arctic char your new favorite!

Grilled Arctic Char with Lemon Butter Sauce

Ready to elevate your grilling game? This Grilled Arctic Char with Lemon Butter Sauce is a showstopper that’s surprisingly simple to make.

Ingredients

• 4 Arctic char fillets (6 oz each, skin-on)
• 1/2 cup unsalted butter (melted, or use ghee for a nuttier flavor)
• 2 tbsp lemon juice (freshly squeezed, adjust to taste)
• 1 tsp lemon zest (for extra brightness)
• 1/2 tsp salt (kosher, adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp olive oil (or any neutral oil, for brushing)

Instructions

1. Preheat grill to medium-high heat (400°F). Clean and oil the grates to prevent sticking.
2. Brush Arctic char fillets lightly with olive oil on both sides. Season with salt and pepper.
3. Place fillets skin-side down on the grill. Close the lid and cook for 4 minutes without moving to get a good sear.
4. Flip fillets carefully. Grill for another 3-4 minutes until the fish flakes easily with a fork.
5. While fish cooks, melt butter in a small saucepan over low heat. Stir in lemon juice and zest. Keep warm.
6. Transfer grilled fillets to plates. Drizzle with lemon butter sauce immediately.

Mouthwatering and moist, the Arctic char pairs beautifully with the tangy lemon butter sauce. Try serving it over a bed of quinoa or with grilled asparagus for a complete meal.

Arctic Char with Mango Salsa

Fancy a dish that’s both refreshing and satisfying? Arctic Char with Mango Salsa combines rich, buttery fish with a sweet and tangy topping for a perfect summer meal.

Ingredients

– 2 Arctic Char fillets (6 oz each, skin-on for crispiness)
– 1 ripe mango, diced (about 1 cup)
– 1/4 cup red onion, finely chopped
– 1 jalapeño, seeded and minced (adjust to taste)
– 2 tbsp fresh cilantro, chopped
– 1 lime, juiced (about 2 tbsp)
– 1 tbsp olive oil (or any neutral oil)
– Salt, to taste
– Black pepper, to taste

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat Arctic Char fillets dry with paper towels. Season both sides with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Place fillets skin-side down. Cook for 3 minutes until skin is crispy.
4. Transfer skillet to the oven. Bake for 8 minutes, or until fish flakes easily with a fork.
5. While fish cooks, combine mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Mix well. Season with salt to taste.
6. Remove fish from oven. Let rest for 2 minutes.
7. Serve each fillet topped with mango salsa.
Zesty mango salsa cuts through the richness of the Arctic Char, offering a burst of flavor with every bite. Try serving over a bed of quinoa for a complete meal.

Pan-Seared Arctic Char with Dill and Cucumber

Delightfully simple yet elegant, this arctic char dish brings a refreshing twist to your weeknight dinner. Perfectly seared fish meets crisp cucumber and aromatic dill for a light, flavorful meal.

Ingredients

• 2 arctic char fillets (6 oz each, skin-on for crispiness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup cucumber, thinly sliced (English or Persian for fewer seeds)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Pat the arctic char fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets with salt and black pepper.
3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the fillets skin-side down in the skillet. Cook undisturbed for 4 minutes until the skin is crispy and golden.
5. Flip the fillets carefully. Cook for another 3 minutes until the fish is opaque and flakes easily with a fork.
6. Transfer the fillets to a plate. Tent loosely with foil to keep warm.
7. In a small bowl, combine cucumber, dill, and lemon juice. Toss gently to mix.
8. Top the seared arctic char with the cucumber-dill salad. Garnish with additional dill if desired.

Crispy skin gives way to tender, flaky fish, while the cucumber-dill salad adds a crunchy, herby contrast. Serve alongside a chilled white wine or over a bed of quinoa for a heartier meal.

Arctic Char Tacos with Avocado Crema

Kickstart your taco night with these Arctic Char Tacos, a fresh twist on seafood tacos that’s both easy and impressive. Perfect for a quick dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb Arctic char fillets, skin-on (for crispy skin)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 lime, juiced
• 1/4 cup cilantro, chopped (optional for garnish)
• 1/2 cup red cabbage, thinly sliced (for crunch)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rub the Arctic char fillets with olive oil, smoked paprika, salt, and black pepper. Place skin-side down on the prepared baking sheet.
3. Bake for 12-15 minutes, until the fish flakes easily with a fork. Tip: For extra crispy skin, broil for the last 2 minutes.
4. While the fish cooks, warm the tortillas in a dry skillet over medium heat for 30 seconds per side. Keep them wrapped in a towel to stay warm.
5. For the avocado crema, mash the avocado with sour cream and lime juice until smooth. Season with a pinch of salt.
6. Flake the baked Arctic char into large pieces. Tip: Use a fork to gently separate the fish, keeping the chunks hearty.
7. Assemble the tacos by spreading avocado crema on each tortilla, topping with Arctic char, red cabbage, and cilantro if using. Tip: Serve with extra lime wedges for a zesty kick.

Wrapped in warm tortillas, these tacos offer a delightful mix of crispy, creamy, and crunchy textures. The smoky Arctic char pairs beautifully with the bright avocado crema, making every bite a balance of flavors. Try serving them with a side of pickled onions for an extra tang.

Baked Arctic Char with Herbs and White Wine

Let’s dive into a simple yet elegant dish that’s perfect for a weeknight dinner or entertaining guests. Baked Arctic Char with Herbs and White Wine is a foolproof recipe that delivers on flavor with minimal effort.

Ingredients

• 1.5 lbs Arctic Char fillet (skin-on for crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup dry white wine (Sauvignon Blanc works well)
• 2 tbsp fresh lemon juice (adjust to taste)
• 1/4 cup chopped fresh herbs (dill, parsley, or a mix)
• Salt and pepper (to season)

Instructions

1. Preheat oven to 375°F. Position rack in the middle.
2. Pat the Arctic Char fillet dry with paper towels. This ensures crisp skin.
3. Season both sides of the fillet with salt and pepper.
4. Heat olive oil in an oven-proof skillet over medium-high heat until shimmering.
5. Place the fillet skin-side down in the skillet. Cook for 3 minutes without moving to crisp the skin.
6. Flip the fillet carefully. Immediately pour white wine and lemon juice around the fillet.
7. Scatter chopped herbs over the fillet.
8. Transfer skillet to the oven. Bake for 10 minutes, or until the fish flakes easily with a fork.
9. Remove from oven. Let rest for 2 minutes before serving.

The Arctic Char comes out moist with a perfectly crisp skin. The white wine and herbs create a light, aromatic sauce. Serve it over a bed of quinoa or with roasted vegetables for a complete meal.

Arctic Char Ceviche with Lime and Cilantro

Perfect for a summer evening, this Arctic Char Ceviche with Lime and Cilantro is refreshing and easy to prepare. Packed with bright flavors, it’s a no-cook dish that impresses.

Ingredients

• 1 lb fresh Arctic char, skin removed, diced into 1/2-inch pieces (ensure it’s sushi-grade)
• 1/2 cup freshly squeezed lime juice (about 4 limes, adjust for acidity preference)
• 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow)
• 1/4 cup chopped cilantro (stems included for extra flavor)
• 1 jalapeño, seeds removed, finely diced (substitute with serrano for more heat)
• 1/2 tsp sea salt (adjust to taste)
• 1 avocado, diced (add right before serving to prevent browning)

Instructions

1. In a large glass bowl, combine the diced Arctic char and lime juice. Ensure the fish is fully submerged. Cover and refrigerate for 20 minutes, stirring once halfway through. The fish should turn opaque.
2. Drain the red onion and pat dry. Add to the bowl with the fish.
3. Gently fold in the chopped cilantro, diced jalapeño, and sea salt. Mix well to combine.
4. Right before serving, add the diced avocado and gently toss to avoid mashing.
5. Serve immediately with tortilla chips or on tostadas for crunch.

Unbelievably fresh, the ceviche boasts a perfect balance of citrus and spice. The Arctic char remains tender, while the avocado adds creaminess. Try serving in martini glasses for an elegant presentation.

Smoked Arctic Char with Horseradish Cream

Bold flavors meet in this smoked Arctic char paired with a zesty horseradish cream. Perfect for a summer evening, it’s simple yet impressive.

Ingredients

• 1 lb Arctic char fillet (skin-on for best results)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp prepared horseradish (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp dill (fresh, chopped)

Instructions

1. Preheat smoker to 225°F. Use applewood chips for a mild smoke flavor.
2. Brush Arctic char fillet with olive oil. Season both sides with salt and black pepper.
3. Place fillet skin-side down on smoker rack. Smoke for 45 minutes, or until internal temperature reaches 145°F.
4. While fish smokes, mix sour cream, horseradish, lemon juice, and dill in a small bowl. Chill until serving.
5. Remove fish from smoker. Let rest for 5 minutes before serving.

Delight in the smoky, tender texture of the Arctic char, contrasted by the creamy, sharp horseradish sauce. Serve atop a bed of arugula for a peppery crunch or with roasted potatoes for a hearty side.

Arctic Char Salad with Grapefruit and Fennel

Craving a light yet flavorful dish? This Arctic Char Salad combines the richness of fish with the freshness of grapefruit and fennel for a perfect balance.

Ingredients

• 1 lb Arctic char fillet, skin-on (pat dry for better searing)
• 1 large grapefruit, segmented (reserve juice for dressing)
• 1 small fennel bulb, thinly sliced (use a mandoline for even slices)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp honey (adjust to taste)
• Salt and pepper (to season)
• 1/4 cup fresh dill, chopped (for garnish)

Instructions

1. Preheat a skillet over medium-high heat. Add 1 tbsp olive oil.
2. Season Arctic char fillet with salt and pepper. Place skin-side down in the skillet. Cook for 4 minutes until skin is crispy.
3. Flip the fillet. Cook for another 3 minutes until the fish is opaque. Remove from heat.
4. In a bowl, whisk together reserved grapefruit juice, 1 tbsp olive oil, and honey. Season with salt and pepper.
5. Toss fennel slices and grapefruit segments in the dressing. Arrange on a plate.
6. Place the cooked Arctic char on top of the salad. Garnish with chopped dill.

Enjoy the crisp texture of the fennel against the tender Arctic char. The grapefruit adds a refreshing citrus note, making it ideal for a summer lunch.

Arctic Char Poke Bowl

Outstanding for a quick, nutritious meal, this Arctic Char Poke Bowl combines fresh flavors with minimal prep. Perfect for summer evenings or meal prep.

Ingredients

• 1 lb Arctic char, skinless, diced into 1/2-inch cubes (ensure freshness)
• 2 cups cooked sushi rice (short-grain preferred)
• 1/4 cup soy sauce (low-sodium option available)
• 1 tbsp sesame oil (toasted for deeper flavor)
• 1 tbsp rice vinegar (adjust to taste)
• 1 tsp honey (or agave for vegan)
• 1/2 cucumber, thinly sliced (seedless preferred)
• 1 avocado, sliced (ripe but firm)
• 2 green onions, thinly sliced (both green and white parts)
• 1 tbsp sesame seeds (toasted)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until well combined.
2. Add diced Arctic char to the bowl, gently tossing to coat. Marinate for 10 minutes in the fridge. Tip: Do not over-marinate to prevent the fish from becoming mushy.
3. Divide sushi rice between two bowls, spreading it evenly at the bottom.
4. Arrange marinated Arctic char, cucumber slices, avocado slices, and green onions over the rice.
5. Sprinkle sesame seeds and red pepper flakes over the top for garnish. Tip: Toast sesame seeds beforehand for enhanced flavor.
6. Serve immediately, drizzling any remaining marinade over the bowls if desired. Tip: For extra crunch, add tempura flakes or crushed nuts.

Crisp cucumbers and creamy avocado balance the rich, buttery Arctic char. Try serving with a side of pickled ginger for a tangy contrast.

Arctic Char with Roasted Vegetables

Rustle up a simple yet elegant dinner with Arctic Char and Roasted Vegetables. This dish combines flaky fish with caramelized veggies for a balanced meal.

Ingredients

• 1 lb Arctic Char fillets (skin-on for crispiness)
• 2 cups mixed vegetables (carrots, Brussels sprouts, and sweet potatoes, cut evenly)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 lemon (sliced, for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on the baking sheet.
3. Roast vegetables for 20 minutes, stirring halfway, until edges are golden.
4. While vegetables roast, pat Arctic Char fillets dry. Brush with remaining olive oil. Season with remaining salt and pepper.
5. Place fillets skin-side down on top of the partially roasted vegetables. Add lemon slices around the fish.
6. Return to oven. Bake for 12-15 minutes, until fish flakes easily with a fork.
7. Remove from oven. Let rest for 2 minutes before serving.

Juicy Arctic Char pairs perfectly with the sweetness of roasted vegetables. Serve with a drizzle of olive oil or a squeeze of fresh lemon for extra brightness.

Arctic Char en Papillote with Julienne Vegetables

Gather around for a simple yet elegant dish that’s as fun to make as it is to eat. Arctic Char en Papillote with Julienne Vegetables is a foolproof way to impress with minimal effort.

Ingredients

• 1 lb Arctic char fillet, skin on (pat dry for better searing)
• 2 cups julienne vegetables (carrots, zucchini, and bell peppers work well)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• Salt and pepper (adjust to taste)
• Parchment paper sheets (large enough to fold over the fish)

Instructions

1. Preheat oven to 400°F. This ensures even cooking.
2. Season the Arctic char fillet with salt and pepper on both sides. Don’t skip the skin side.
3. Toss julienne vegetables with olive oil, lemon juice, salt, and pepper in a bowl. Mix well to coat evenly.
4. Place a portion of the vegetables in the center of a parchment paper sheet. Top with the fish fillet.
5. Fold the parchment paper over the fish and vegetables, crimping the edges tightly to seal. This creates a steam pocket.
6. Bake on a baking sheet for 12-15 minutes. The packet will puff up when done.
7. Carefully open the packet to avoid steam burns. Check that the fish flakes easily with a fork.

Unwrap to reveal a moist, flavorful dish with perfectly cooked vegetables. The steam locks in aromas, making every bite a delight. Try serving it directly in the parchment for a dramatic presentation.

Arctic Char with Sweet Potato Puree

Perfect for a quick yet elegant dinner, Arctic Char with Sweet Potato Puree combines rich flavors with minimal effort.

Ingredients

• 1 lb Arctic Char fillets (skin-on for crispiness)
• 2 medium sweet potatoes (peeled and cubed)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup heavy cream (for creamier puree)
• 1 tbsp unsalted butter
• Salt (adjust to taste)
• Black pepper (freshly ground preferred)
• 1/4 tsp cinnamon (optional for warmth)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place sweet potato cubes on the baking sheet. Drizzle with 1 tbsp olive oil and season with salt. Roast for 25 minutes until soft.
3. Transfer roasted sweet potatoes to a blender. Add heavy cream, butter, cinnamon, and a pinch of salt. Blend until smooth. Keep warm.
4. Heat remaining olive oil in a skillet over medium-high heat. Season Arctic Char fillets with salt and pepper.
5. Place fillets skin-side down in the skillet. Cook for 4 minutes until skin is crispy. Flip and cook for another 3 minutes.
6. Serve Arctic Char over a bed of sweet potato puree. Garnish with a sprinkle of black pepper.

Flaky Arctic Char pairs beautifully with the smooth, slightly sweet puree. Try adding a drizzle of balsamic reduction for an extra flavor dimension.

Arctic Char Burgers with Tartar Sauce

Nothing beats the simplicity and flavor of Arctic Char Burgers with Tartar Sauce for a quick, satisfying meal.

Ingredients

• 1 lb Arctic Char fillets, skin removed (substitute with salmon if needed)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 egg, beaten (helps bind the burgers)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp Dijon mustard (adds a tangy kick)
• 1/4 cup finely chopped red onion (soak in water to reduce sharpness)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp salt (adjust based on preference)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1/2 cup tartar sauce (store-bought or homemade)

Instructions

1. Chop Arctic Char fillets into small pieces, ensuring no bones remain.
2. In a large bowl, mix chopped char, breadcrumbs, egg, mayonnaise, Dijon mustard, red onion, lemon juice, salt, and pepper until well combined.
3. Form the mixture into 4 equal-sized patties, about 1 inch thick. Tip: Wet hands prevent sticking.
4. Heat olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
5. Cook patties for 4 minutes per side, or until golden brown and internal temperature reaches 145°F. Tip: Avoid overcrowding the pan.
6. Remove burgers from skillet and let rest on a wire rack for 2 minutes to maintain crispiness.
7. Serve each burger with a generous dollop of tartar sauce. Tip: Toast the buns for added texture.

Vibrant and moist, these burgers offer a delightful contrast between the crispy exterior and tender interior. Pair with a crisp salad or sweet potato fries for a complete meal.

Arctic Char with Almond Crust

Want a dish that’s both elegant and easy? Arctic Char with Almond Crust delivers with its crisp topping and tender fish.

Ingredients

• 1 lb Arctic Char fillets (skin-on for crispiness)
• 1/2 cup sliced almonds (toast for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Dijon mustard (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, sliced (for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat Arctic Char fillets dry with paper towels. Place skin-side down on the baking sheet.
3. Brush fillets evenly with Dijon mustard. Tip: This helps the almond crust adhere.
4. In a small bowl, mix sliced almonds, olive oil, salt, and pepper. Press mixture onto the mustard-coated side of each fillet.
5. Bake for 12-15 minutes, until the crust is golden and fish flakes easily. Tip: Check at 12 minutes to avoid overcooking.
6. Garnish with lemon slices before serving. Tip: Squeeze lemon over the fish for a bright finish.

The almond crust adds a delightful crunch to the buttery Arctic Char. Serve it over a bed of quinoa or with roasted vegetables for a complete meal.

Arctic Char Chowder

Fancy a hearty, comforting bowl of Arctic Char Chowder? This recipe delivers rich flavors with minimal fuss, perfect for a cozy night in.

Ingredients

• 1 lb Arctic char fillets, skin removed and cut into 1-inch pieces (fresh or thawed if frozen)
• 2 tbsp unsalted butter (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 celery stalks, diced (about 1/2 cup)
• 2 medium potatoes, peeled and diced (about 2 cups)
• 4 cups fish or vegetable stock (homemade or store-bought)
• 1 cup heavy cream (substitute with half-and-half for lighter texture)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh dill, chopped (plus extra for garnish)

Instructions

1. Melt butter in a large pot over medium heat until foamy, about 1 minute.
2. Add onion and celery. Cook until softened, stirring occasionally, about 5 minutes.
3. Stir in potatoes, stock, salt, and pepper. Bring to a boil, then reduce heat to simmer. Cover and cook until potatoes are tender, about 15 minutes.
4. Add Arctic char pieces. Simmer gently until fish is just cooked through, about 5 minutes. Tip: Avoid stirring too much to keep fish intact.
5. Pour in heavy cream and add dill. Heat through without boiling, about 2 minutes. Tip: Overheating can cause cream to separate.
6. Check seasoning and adjust if necessary. Tip: A squeeze of lemon juice can brighten flavors before serving.

You’ll love the creamy texture and the delicate flavor of the Arctic char. Serve with crusty bread or a simple green salad for a complete meal.

Arctic Char Sushi Rolls

Here’s a straightforward way to make Arctic Char Sushi Rolls at home. Highlighting the fish’s buttery texture, this recipe is a fresh take on traditional sushi.

Ingredients

• 1 cup sushi rice (short-grain, rinsed until water runs clear)
• 1.25 cups water (for cooking rice)
• 2 tbsp rice vinegar (seasoned, or add 1 tbsp sugar and 1 tsp salt to plain)
• 4 sheets nori (seaweed, look for toasted)
• 8 oz Arctic char fillet (sashimi-grade, skin removed)
• 1 avocado (sliced thin, use ripe but firm)
• 1 cucumber (julienned, seedless preferred)
• 1 tbsp wasabi (adjust to taste)
• 2 tbsp soy sauce (low-sodium if preferred)
• 1 tsp sesame seeds (toasted, for garnish)

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the sushi setting, about 20 minutes.
2. Transfer cooked rice to a bowl. Gently fold in rice vinegar with a cutting motion to avoid mashing.
3. Lay a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly, leaving a 1-inch border at the top.
4. Arrange Arctic char, avocado, and cucumber in a line at the bottom edge of the rice.
5. Roll tightly using the bamboo mat, pressing gently to seal the edge with the rice border.
6. Repeat with remaining ingredients to make 4 rolls. Slice each roll into 8 pieces with a wet knife.
7. Serve with wasabi, soy sauce, and a sprinkle of sesame seeds.

Notably, these rolls offer a creamy contrast between the avocado and the firm Arctic char. For a vibrant presentation, alternate slices with pickled ginger on the plate.

Arctic Char with Beetroot Risotto

Dive into a dish that combines the richness of Arctic char with the earthy sweetness of beetroot risotto. Perfect for a sophisticated yet comforting meal.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 1 medium beetroot, peeled and diced (about 1 cup)
• 2 Arctic char fillets, skin-on (6 oz each)
• 4 cups chicken stock, kept warm (substitute with vegetable stock for a vegetarian version)
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup grated Parmesan cheese (adjust to taste)
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat. Add the onion, cook until translucent, about 3 minutes.
2. Add the diced beetroot, cook for another 5 minutes until slightly softened.
3. Stir in the Arborio rice, toast for 1 minute until the grains are well-coated and slightly translucent.
4. Pour in the white wine, stir continuously until the liquid is fully absorbed.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. While the risotto cooks, season the Arctic char fillets with salt and pepper. Heat the remaining 1 tbsp olive oil in a separate pan over medium-high heat. Place the fillets skin-side down, cook for 4 minutes until the skin is crispy. Flip, cook for another 2 minutes.
7. Once the risotto is creamy and the rice is al dente, remove from heat. Stir in the Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
8. Serve the beetroot risotto topped with the Arctic char fillets. Optionally, garnish with additional grated Parmesan or fresh herbs.

Only the crispy skin of the Arctic char contrasts beautifully with the creamy risotto. The beetroot adds a vibrant color and a subtle sweetness that complements the fish’s richness. Try serving with a side of steamed greens for a balanced meal.

Arctic Char and Shrimp Skewers

Craving something light yet flavorful for your next grill session? These Arctic Char and Shrimp Skewers are a perfect pick, combining delicate fish with succulent shrimp for a quick, impressive meal.

Ingredients

• 1 lb Arctic char, skin removed, cut into 1-inch cubes
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon zest
• 2 garlic cloves, minced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, combine olive oil, lemon zest, minced garlic, salt, and black pepper.
3. Add Arctic char cubes and shrimp to the bowl, tossing gently to coat evenly with the marinade.
4. Thread the marinated char and shrimp onto the soaked skewers, alternating between pieces.
5. Place the skewers on the preheated grill. Cook for 3 minutes per side, or until the shrimp turn pink and opaque and the char flakes easily with a fork.
6. Sprinkle with fresh parsley before serving.

Offer these skewers with a side of lemon wedges and a crisp salad for a refreshing summer dinner. The char’s buttery texture pairs beautifully with the shrimp’s slight sweetness, making every bite a delight.

Conclusion

Hungry for something new? This roundup of 18 Arctic Char recipes offers a treasure trove of flavors for any event, from cozy dinners to festive gatherings. Each dish promises to delight your taste buds and impress your guests. Don’t hesitate to dive in, try these recipes, and share your favorites in the comments below. Loved what you saw? Pin this article on Pinterest to keep these delicious ideas handy!

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