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Pan-Seared Arctic Char with Miso Gastrique

Pan-Seared Arctic Char with Miso Gastrique
Yields
4 - 6 servings

“We source our char from a sustainable provider on the East Coast of Canada as well as one from the Northwest Territories. When choosing your Arctic Char from your local fish monger, ask for 2 lbs of fillets.”

Courtesy of Chef Mike Pigot of Murrieta’s. Photo by Boris Karn.

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ingredients

Miso Gastrique

½
cup white miso paste
1
Tbsp Korean chili paste
1 ½
tsp fresh garlic, minced
1 ½
tsp fresh ginger, peeled and minced
2
Tbsp brown sugar
2
Tbsp fresh lime juice
2
tsp soya sauce
3
Tbsp sesame oil
1
tsp cilantro, chopped
1
tsp chives, chopped

Sustainable Arctic Char

2
lb(s) Arctic char fillets
sea salt
2
Tbsp canola oil
sesame seeds, toasted, for garnish
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directions

Step 1

In a blender, combine all ingredients except the cilantro and chives.

Step 2

Remove mixture from blender. In a mixing bowl, add the cilantro and chives. Set aside.

Step 3

Remove skin from fillets. Cut fillets into 5 – 5 1/4 oz portions.

Step 4

On the “non-skin” side, gently season with sea salt.

Step 5

Preheat oven to 375ºF. On stove top, heat up a large non-stick or cast iron pan.

Step 6

Once pan is hot, just before the smoking point, add canola oil. Add in 3 pieces of Arctic char, “non-skin” side down.

Step 7

Once they appear golden brown (3-5 minutes), remove fish and place on a sheet pan. Repeat with remaining pieces of char.

Step 8

Before serving, finish Arctic char in oven, cooking for 6-10 minutes (depending on thickness of fillets).

Step 9

Serve the Pan-Seared Arctic Char with 2-3 Tbsp of chilled Miso Gastrique and sprinkle with toasted sesame seeds.

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My rating for Pan-Seared Arctic Char with Miso Gastrique
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