Crispy skinned Arctic Char is one of my favorite pieces of fish and a quick meal to prepare. Its simple, tasty but requires some execution to get that perfectly crunchy skin. Always buy wild caught fish, it just tastes better. You can  rearrange this dish anyway you want to make it healthier. Substitute the beurre blanc with olive oil drizzled over top or even use blackening seasoning on the fish and eat as is.


2 arctic char filets, scaled and deboned

1 container of small spinach

4 cloves garlic sliced

beurre blanc


 

Take the fish out of the refrigerator 30 minutes or so before cooking. You want to place the fish skin side up on a cutting board. Pat the skin dry with paper towels and allow the skin to dry. Slice just barely through the skin every inch. Make the beurre blanc while the fish is drying.

Season the fish with salt and pepper. Preheat a pan over medium high heat add 2 tablespoons of 50/50 canola/olive oil. Place the fish skin side down and cook for 3 minutes. Flip the fish and cook ~ 1 minute.

Preparing the spinach is very simple. Slice the garlic paper thin and place into a cold sauté pan with 1 tablespoon of olive oil. We want to infuse the oil with garlic as much as possible to slowly bring up to medium high heat.  Add the spinach before the garlic browns. Season with salt and pepper. Toss and remove from heat just as it wilts.

Place a bed of spinach on the plate with a piece of fish skin side up on top. Sauce with beurre blanc and serve immediately.

 

Brandon

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