Last Friday night my sister called me to see what I was doing for dinner. She was calling to offer me some fillets of Artic Char. My sister use to live in northern Canada, so when a friend from up north came to visit her, she requested that she bring with her a large Artic Char, one that she possible could not eat all herself. So I am the lucky one that got to have a couple fillets. I quickly put my chicken in the freezer and went to pick up the fish. Of course anytime I have fish I prefer it grilled and as some of you may know I love to use Cajun or blackening spices. I changed it up somewhat and used an Indian Spiced Rub and served it with a ginger dipping sauce.
Indian Spiced Artic Char
1/2 tsp black peppercorns
2 tsp cumin seeds
2 tsp coriander seeds
pinch cinnamon
pinch cloves
pinch red chilli flakes (optional)
2 fillets of Artic Char (6oz each)
olive oil
Heat a dry skillet over high heat, add peppercorns, cumin and coriander and toast until fragrant - about 1 minutes.
Remove from skillet and place in a coffee grinder and grind until powdery. Mix with cinnamon, cloves and chilli flakes.
Preheat oven to 450 or grill to med high heat.Drizzle salmon with oil and rub part of the mixture onto the fillets.
Bake for 10-12 minutes. If grilling grill one side for 6 minutes and then flip to grill the other side for 4-6 minutes.
Fish should be opaque in side and flaky. You do not want to dry out fish.Serve with mango chutney or this ginger dip.
1/2 cup mayo
1 green onion chopped
pepper to taste
2 T soy sauce
2 T lemon or lime juice
Mix together and serve with fish.
Heat a dry skillet over high heat, add peppercorns, cumin and coriander and toast until fragrant - about 1 minutes.
Remove from skillet and place in a coffee grinder and grind until powdery. Mix with cinnamon, cloves and chilli flakes.
Preheat oven to 450 or grill to med high heat.Drizzle salmon with oil and rub part of the mixture onto the fillets.
Bake for 10-12 minutes. If grilling grill one side for 6 minutes and then flip to grill the other side for 4-6 minutes.
Fish should be opaque in side and flaky. You do not want to dry out fish.Serve with mango chutney or this ginger dip.
Ginger Dip
1/4 cup pickled ginger chopped
1/2 cup mayo
1 green onion chopped
pepper to taste
2 T soy sauce
2 T lemon or lime juice
Mix together and serve with fish.
10 comments:
This looks fabulous, I love the spice combination you've got here. I'm not sure that I've ever eaten char before, I'll have to look for it in my market.
I've never heard of Arctic Char, but it looks delicious! I love that side-view--you can see the beautiful lines in the fish.
I'm another one who's not heard of it before, but it looks really good! I love fish.
The pictures look great. And although I was skeptical about the spice it turned out really good and the char was fantastic
OMG. When I first saw this post I thought, hey - where did she get my pictures? I have a post on the go that looks exactly like this one. It was really good! I'm sure this is too.
The grill fish looks great but I never heard of Artic Char. What fish is that?
Oh, yum. I love this spice combination... bet it was a hit on the char. Will have to try this on fish at some point!
That looks good. I have not had Artic Char yet. I will have to look for some.
Beautiful Artic Char, I love your spice mix.
wonderful recipe, I still don't know what I like more, the char or the ginger dip!!...wonderful
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