ARCTIC CHAR WITH TANGERINE-HABANERO GLAZE AND MEYER LEMON COUSCOUS BROTH
Steps:
- Preheat oven to 400 degrees F.
- Brush fillets on both sides with oil and season with salt and pepper. Heat a large, oven-safe nonstick saute pan over high heat, add the fish, and cook until golden brown, about 2 minutes. Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 minutes or until just cooked through. Brush with more of the glaze and remove from the heat.
- Ladle some of the broth into large shallow bowls, place fish in the middle, glazed side up, and sprinkle some of the couscous around the fish. Serve immediately.
- Place tangerine juice in a medium saucepan and cook over high heat, until reduced to 3/4 cup, stirring occasionally. While the tangerine juice is reducing, combine vinegar and sugar in a small saucepan and cook until reduced by half. Add the reduced tangerine juice and habanero to the reduced vinegar mixture and stir to combine. Puree in a blender until smooth and season with salt. Transfer to a bowl and let cool to room temperature before using.
- Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the clam broth and cook for 15 minutes. Strain the mixture and return to the saucepan, stir in the lemon juice and bring to a simmer. Whisk in the butter, if using, and the torn parsley or cilantro. Season with salt and pepper, to taste. Keep warm.
- Bring water and salt to a boil in a saucepan. Stir in the couscous, cover the pot, remove from the heat, and let sit 5 minutes or until the water is absorbed and couscous is tender. Remove the lid of the pot, fluff the couscous with a fork and stir in the zest. Keep warm.
TERIYAKI ARCTIC CHAR WITH PICKLED VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the rice, 1 3/4 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and cook until the water is absorbed, about 20 minutes. Turn off the heat and set aside, covered.
- Meanwhile, preheat the broiler. Peel the carrots and turnip and shave with a vegetable peeler into thin strips. Combine the shaved vegetables with the vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a large bowl. Mix and massage gently with your hands to evenly coat.
- Bring the teriyaki sauce, honey and sesame oil to a simmer in a small skillet over medium heat. Cook, stirring constantly with a rubber spatula, until thickened, 1 to 3 minutes.
- Arrange the fish skin-side down on a foil-lined baking sheet; season with salt and pepper. Brush with the teriyaki mixture. Broil until glazed and cooked through, 5 to 7 minutes.
- Divide the rice, pickled vegetables and fish among plates. Sprinkle with the sesame seeds. Top the vegetables with the seaweed snack strips.
Nutrition Facts : Calories 560, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 60 milligrams, Sodium 1223 milligrams, Carbohydrate 59 grams, Fiber 3 grams, Protein 41 grams, Sugar 17 grams
BROILED ARCTIC CHAR WITH MARINATED CUCUMBER AND RADISH SALAD
As a rule, I stay away from making specific time promises because everyone moves at a different pace, and life gets in the way of a "20-minute recipe." But! I'm going to break my own rule and say that in 20 minutes or less you can have dinner on the table.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the cucumber, radishes, oil, lemon juice, dill, poppy seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Let sit, tossing occasionally, until the cucumbers and radishes soften slightly, 10 to 15 minutes.
- Meanwhile, cook the fish. Preheat your broiler to high. Line a baking sheet with aluminum foil and place the fish on top. Season with the cayenne pepper and 1 teaspoon each salt and black pepper. Broil until just barely opaque throughout, 3 to 5 minutes. Watch them like a hawk! They cook faster than you think and thin pieces cook super quickly.
- Serve the fish with the cucumber radish salad, sprinkled with dill, salt and black pepper.
GRILLED ARCTIC CHAR WITH HORSERADISH CREMA
This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish. Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking. You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.
Provided by Jeff Gordinier
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
- Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
- Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
- Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 16 grams, Sodium 711 milligrams, Sugar 6 grams, TransFat 0 grams
More about "pickled arctic char with horseradish cream and lemon marinated cucumber food"
GRILLED ARCTIC CHAR WITH HORSERADISH CREMA RECIPE
From cooking.stg.nytimes.com
PICKLED ARCTIC CHAR WITH HORSERADISH CREAM & LEMON ...
From recipeofhealth.com
BEST GRILLED ARCTIC CHAR WITH HORSERADISH CREMA RECIPES
From recipert.com
ROASTED ARCTIC CHAR WITH LEEKS AND HORSERADISH CREAM FOOD
From topnaturalrecipes.com
PICKLED ARCTIC CHAR WITH HORSERADISH CREAM & LEMON-MARINATED
From recipewise.net
RECIPEDB
From cosylab.iiitd.edu.in
WARM SMOKED ARCTIC CHAR WITH PRAWNS RECIPE - BBC FOOD
From bbc.co.uk
HORSERADISH PICKLES, QUICK REFRIGERATOR STYLE » EMILY KYLE ...
From emilykylenutrition.com
ARCTIC CHAR WITH HORSERADISH CREAM • HARBOR FISH MARKET
From harborfish.com
TERIYAKI ARCTIC CHAR | PICKLED PLUM
From pickledplum.com
THE DAILY MEAL
PICKLED ARCTIC CHAR WITH HORSERADISH CREAM - RECIPEBRIDGE
From recipebridge.com
PICKLED ARCTIC CHAR WITH HORSERADISH CREAM AND LEMON ...
From foodnetwork.cel30.sni.foodnetwork.com
PICKLED ARCTIC CHAR WITH HORSERADISH CREAM & LEMON ...
From familyoven.com
GRILLED ARCTIC CHAR WITH HORSERADISH CREMA ...
From wikifoodhub.com
TERIYAKI ARCTIC CHAR | PICKLED PLUM
From pickledplum.com
255483 PICKLED ARCTIC CHAR WITH HORSERADISH CREAM LEMON ...
From recipeofhealth.com
PICKLED ARCTIC CHAR WITH HORSERADISH CREAM AND LEMON ...
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love