📝 About This Recipe
Arctic Char is the sophisticated cousin of salmon and trout, boasting a delicate pink flesh and a rich, buttery flavor that thrives under the high heat of a grill. This recipe highlights the fish's naturally thin, edible skin, which transforms into a crackling, savory crust when seared over open flames. Finished with a zesty, herbaceous gremolata, this dish offers a perfect balance of smoky depth and bright, citrusy acidity.
🥗 Ingredients
The Fish
- 4 pieces Arctic Char fillets (6-8 oz each, skin-on, pin bones removed)
- 2 tablespoons Extra virgin olive oil (high quality for brushing)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 1 Lemon (cut into thick rounds for grilling)
Lemon-Caper Gremolata
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from 1 large lemon)
- 1 clove Garlic (minced into a paste)
- 2 tablespoons Non-pareil capers (drained and roughly chopped)
- 3 tablespoons Extra virgin olive oil
- 1 pinch Red pepper flakes (optional for subtle heat)
👨🍳 Instructions
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1
Remove the Arctic Char fillets from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking.
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2
Preheat your grill to medium-high heat (about 400°F to 450°F). Ensure the grill grates are meticulously clean to prevent the delicate fish skin from sticking.
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3
Prepare the gremolata: In a small bowl, combine the chopped parsley, lemon zest, minced garlic, chopped capers, 3 tablespoons of olive oil, and red pepper flakes. Stir well and set aside to let the flavors marry.
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4
Use paper towels to pat the fish fillets extremely dry on both sides. Moisture is the enemy of crispy skin.
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5
Brush both sides of the fillets generously with olive oil and season evenly with kosher salt and cracked black pepper.
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6
Once the grill is hot, dip a folded paper towel in a little oil and use tongs to rub it over the grates to create a non-stick surface.
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7
Place the fish fillets on the grill, skin-side down. Do not move them for at least 4-5 minutes; this allows the skin to crisp and naturally release from the grates.
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8
Place the lemon rounds on the grill alongside the fish. Grill the lemons for 2-3 minutes per side until charred and caramelized.
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9
Carefully flip the fish using a thin metal spatula. The skin should be golden and crispy. If it resists, give it another minute.
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10
Grill on the second side for another 2-4 minutes, depending on thickness. The fish is done when it is opaque throughout and flakes easily with a fork (internal temperature of 130°F-135°F for medium).
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11
Remove the fillets and charred lemon rounds from the grill and transfer them to a warm platter.
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12
Spoon the lemon-caper gremolata generously over the hot fish and serve immediately with the grilled lemon rounds for squeezing.
💡 Chef's Tips
Always pat the fish skin bone-dry before grilling to ensure maximum crispiness. If you are nervous about sticking, you can grill the fish on a bed of sliced lemons rather than directly on the grate. Arctic Char is leaner than salmon; be careful not to overcook it, as it can dry out quickly. Use a 'fish spatula'—a thin, flexible offset metal spatula—to get under the skin without tearing it. Substitute the parsley with dill or chives for a different but equally delicious herbal profile.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sauvignon Blanc or an unoaked Chardonnay. Serve alongside grilled asparagus or snap peas tossed in lemon butter. A side of wild rice pilaf or roasted fingerling potatoes complements the buttery texture of the fish. Add a dollop of crème fraîche on the side for an extra touch of luxury. A light arugula salad with a simple vinaigrette provides a peppery contrast to the rich char.