Arctic Char and Spinach

February 11, 2016 0 Comments

Arctic Char is one of my favorite pieces of fish and a quick meal to prepare. It has the right amount of fat and mellow flavor, that when cooked correctly just melts in your mouth.This dish should be ready start to finish in about 10 minutes. It’s simple, tasty, but requires some execution to get that perfectly crispy skin. Always buy wild caught fish when you can, it just tastes better. Rearrange this dish anyway you want to make it healthier or if your like me double down on the calories.

Crispy Arctic Char and Spinach


  • 2 6oz arctic char filets
  • 1 container of small spinach (fine dice ~1/3 cup of spinach)
  • 1 cloves garlic sliced
  • 1 tps dijon mustard
  • 1/3 cup of dry white wine
  • 1 tbs unsalted butter
  • 1/4 cup heavy cream
  • 1 shallot diced
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Take the fish out of the refrigerator 30 minutes or so before cooking. Place the fish skin side up on a cutting board. Pat the skin with paper towels and allow the skin to dry. Slice just barely through the skin every 1/2 inch. Make the spinach sauce while the fish is drying.Char DryingAdd the wine and shallot to a sauce pan over medium heat and reduce by half. Whisk in the dijon, cream and the 1/3 cup of fine diced spinach. Reduce by 1/3 then whisk in the butter and season with salt and pepper.Char Spinach SauceSeason 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. Prepare the spinach while the fish is cooking skin side down.Char Pan SearingChar FlippedAdd garlic to 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.CHspinachChar final