A Delicious Alternative To Wild Salmon
Char can be prepared as you would trout: pan fried, grilled, baked, or even poached. It has a distinct yet mild flavor is unique, yet its firmer texture offers a flake that is finer than either salmon or trout. It's healthy fat content lends itself to keeping it nice and moist no matter how you prepare it. Fillets of char are generally pale pink and are a year-round selection. Because of responsible harvesting methods, char are a Monterey Bay Aquarium’s Seafood Watch “Best Choice” seafood as well. The Arctic Char is a perfect fish selection for those who enjoy fresh fin fish but not an overpowering taste, and is easy to prepare and enjoy simply.
Baked Maple Glazed Arctic Char:
- 4 fresh Arctic Char fillets (about 6 ounces each)
- 3 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger
- 1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water
- 1 scallion, sliced thin (white part plus about 2-3 inches of the green)
- 1 tablespoon toasted sliced almonds (optional)
How to cook Easy Baked Maple Glazed Arctic Char: In a small bowl whisk together the syrup through cornstarch solution until smooth. Place the Arctic Char fillets skin-side-down in a shallow baking pan. Pour the syrup mixture over the Arctic Char. Bake about 10 minutes at 375°F until the fish flakes easily baste with glaze halfway through cooking. Sprinkle the Baked Maple Glazed Arctic Char with scallion and almonds before serving.