How to cook Grilled Arctic Char
- 4 (about 6 ounces each) center cut pieces of Arctic char
- 1/4 cup jicama*, cut into batonettes (1x1/4-inch sticks)
- 1/2 jalapeno pepper seeded and finely diced
- 6 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh cilantro
- 1/4 cup yellow and red peppers cut into batonettes
- 1 blood orange, sectioned
- 1 ruby grapefruit, sectioned
- 1 orange, sectioned
- 2 tablespoons fresh lime juice
- 1 tablespoon light soy sauce
- 1 tablespoon fresh ginger, finely chopped
- Combine all ingredients except fish in a non-reactive container, allow flavors to marry for 1 hour.
- Season the Arctic char pieces with salt and pepper and grill until cooked (char pieces should be pink inside).
- Taste and adjust seasoning to vinaigrette.
- Top each piece of the grilled Arctic char with 1/4 of the vinaigrette.
- Serve the Grilled Arctic Char with new potatoes and vegetables.
can be substituted
belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. There are many names for Jicama
including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato. Jicama
looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color.
This recipe for Grilled Arctic Char serves/makes: 4
The Grilled Arctic Char recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Char
Preparation Method: Broiled/Grilled