I have a confession. This was my first time to cook or try Arctic Char. I am loving the fishmonger at Publix. He has learned my face and knows each week I want to try something different and new. This week's "experiment", if you will, is Arctic Char.
Arctic Char is a cold water fish, native to alpine lakes and arctic and subarctic coastal waters. The Arctic char is closely related to both salmon and lake trout and has many characteristics of both.
2 T. soy sauce
2 t. honey
1 t. sesame oil
12 - 16 oz. piece of Arctic Char, cut into two pieces, horizontally
Kosher salt and freshly ground black pepper
In a small bowl, whisk together the soy sauce, honey, and sesame oil. Season the fish on both sides with salt and pepper and brush both sides with half of the sauce.
Heat a cast iron skillet over high heat. Reduce heat to low. The cast iron will retain heat if you allow it to get very hot 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 skillet.
Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Served immediately.
Adapted from Mad Hungry.
I served Sesame Green Beans and a chopped Asian salad as the sides. We thoroughly enjoyed this dinner.