Seared Soy Sesame Arctic Char Food
SEARED SOY-SESAME ARCTIC CHAR
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
- Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.
SEARED SOY-SESAME ARCTIC CHAR
Make and share this Seared Soy-Sesame Arctic Char recipe from Food.com.
Provided by Brookelynne26
Categories Asian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
- Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.
Nutrition Facts : Calories 41.8, Fat 1.1, SaturatedFat 0.2, Sodium 1005.8, Carbohydrate 6.7, Fiber 0.2, Sugar 6, Protein 1.9
SOY-HONEY-GLAZED ARCTIC CHAR
Salmon can be used in lieu of char.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Season fish with salt and pepper. Whisk together soy sauce, honey, and lime juice.
- Heat oil in a large skillet over medium-high. Add fish, skin-sides down, and cook, undisturbed, until skin is crisp and fish are opaque halfway up sides, about 2 minutes. Flip, reduce heat to medium-low, and cook until just cooked through but still pink in centers, about 1 1/2 minutes more. Transfer to a plate, skin-sides up.
- Wipe skillet clean; return to medium-high heat. Add soy mixture and boil until darkened slightly and reduced to a glaze, about 1 minute. Remove from heat and immediately return fish to skillet, gently flipping several times to evenly coat in glaze. Place fish over rice and drizzle with remaining glaze from skillet. Sprinkle with scallions and sesame seeds and serve, with bok choy.
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Reviews 4Servings 5Cuisine AsianCategory Main Course
- Combine soy sauce, honey, sesame oil, and mirin in a bowl and mix until the honey is dissolved. Use a basting brush to baste half of this sauce on the flesh of the fish (reserve the other half). Place a seasoned cast iron skillet on high heat and when hot, place the fish in it, skin-side up.
- Cook fish for 2 minutes and then pour over the remaining glaze. Cook for another 2 minutes or until the flesh has been charred but not burnt. Flip fish so it is skin-side down and cook for another 2 minutes or until it flakes easily. If fish is not cooked through at this point, you can place it in a 400 degree oven for a few minutes.
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