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Arctic char recipe pan seared

Große Auswahl an ‪Arctic - Arctic

Riesenauswahl an Markenqualität. Folge Deiner Leidenschaft bei eBay! Über 80% neue Produkte zum Festpreis; Das ist das neue eBay. Finde ‪Arctic‬ In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce. Step 2 Heat a small cast-iron skillet over high heat Add the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish Pan Seared Arctic Char with Crispy Potatoes, Asparagus and Hollandaise Sauce. 1. Recipe and directions are intended for 2 people - multiply recipe as needed for the number of people being served. 2. A little bit of preparation ahead of time will make putting this dish together a breeze and a tasty pleasure. From start to finish, this dinner can.

Seared Soy-Sesame Arctic Char Martha Stewar

Pan-Seared Arctic Char with Olives and Potatoes - Recipe

  1. utes per side. Remove fish from pan and place on top of warmed wild rice
  2. utes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat to medium and stir in wine and orange juice
  3. Preheat oven to 350 degrees F. Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food..
  4. ute. Pour 1/2 cup water over, cover, and cook just until broccolini is crisp-tender.
  5. Fresh Catch Special: Pan Seared Northwest Arctic Char With a Citrus-Tarragon Burr Blanc, Wilted Arugula and Blood Orange Segments, served with choice of Bake..
  6. Heat a large ovenproof skillet over medium-high heat. Add oil to pan, and swirl to coat. Sprinkle the fillets evenly with remaining 1/8 teaspoon salt and pepper. Add fish to pan, skin side up

Instructions. In a small bowl, stir together the lemon juice, chives, capers, salt, and 3 tablespoons of the olive oil. Set aside. Rinse the fish and pat dry. Season with a little salt and pepper. Place the flour on a flat plate and dredge the fish, coating both sides. Discard the extra flour. Heat the remaining 2 tablespoons oil in a large. Instructions Checklist. Step 1. Season fish with salt and pepper. Whisk together soy sauce, honey, and lime juice. Advertisement. Step 2. Heat oil in a large skillet over medium-high. Add fish, skin-sides down, and cook, undisturbed, until skin is crisp and fish are opaque halfway up sides, about 2 minutes. Flip, reduce heat to medium-low, and. Instructions. Salt and pepper Arctic Char filets. In an oven proof frying pan over medium high heat, add clarified butter and when hot add the Arctic Char filets flesh side down. Allow to cook 3 minutes until well browned. Turn filets over and immediately place in oven for 4-5 minutes, just until filets are firm As part of our ongoing partnership with Butter of Europe, we invited Chef Moira Hill into the Chef's Roll Test Kitchen to create a recipe highlighting rich, flavorful French butter.She created a pan-seared and butter basted arctic char with a coconut crust paired with a rich and creamy buerre blanc using Butter of Europe and coconut milk Cook bacon in a large cast-iron skillet over medium heat until crisp, 5 to 7 minutes. Remove to a plate with a slotted spoon. Step 3 Add the chard stems to the bacon drippings along with leeks, 1 tablespoon oil, 1 teaspoon thyme and 1/4 teaspoon each salt and pepper

Pan Seared Arctic Char. Ingredients: 3 (12-ounce) cans coconut juice. 2 stalks lemongrass, stalks smacked with the back of a knife. 4 ears of corn, shucked. 2 kaffir lime leaves. 4 tablespoons. Pan Seared Arctic Char with Brussels Sprout-Meyer Lemon-Wheatberry Salad. Ingredients Vinaigrette 4 Meyer lemons, peel removed & julienned, juiced ½ c organic sugar ½ c water ½ tsp. capers, nonpareil in brine ½ tsp. mint, minced ½ c light olive oil. Salad ½ pt. wheatberries, cooked and strained (can be purchased cooked 1 cup chopped fresh parsley 8 tbsp. olive oil 2 tbsp. red wine vinegar 4 fillets arctic char (about 6 oz. each Pan Seared Arctic Char and Cultivated Mussels in a Smoked Tomato and Green Garlic Broth with Posole (Bobby Flay) unsalted butter, slightly softened and. 14 More. unsalted butter, slightly softened, garlic, coarsely chopped, cilantro leaves, salt and freshly ground pepper, pan seared char, olive oil, arctic char fillets, about 6 oz each, salt.

Pan Seared Arctic Char - Summer Solstice Festival

To start, prepare 2 to 3 tablespoons of olive oil and 4 to 5 ounces of Arctic Char fillets, leaving the skin on. For flavorings, prepare a Kosher salt, freshly ground black pepper, and 4 lemon wedges. Heat the oil in a non-stick pan over medium to low heat. Put the fish fillets and season them with salt and pepper Nunavut Arctic Char fillets (allow 4-8 oz per person) Tony's Chile Arriba! Seasoning, Cajun Seasoning, Carne Asada Seasoning, or Spicy Southwestern Rub (recipe follows) Fresh orange, lemon and lime zest Oil mist. Season fillets with Tony's Chile Arriba!, to taste. Preheat a medium to medium high grill or grill pan on the stovetop. Zest citrus Pan Seared Arctic Char with Lemon Butter Orzo. But, I was the last of four children, and so some of the 70s home stylings lasted into the 80s. One recipe in particular was a real blast from the past the Poke Cake. My brother (born at the start of the 70s) LOVED a Jell-O Poke Cake.. Apr 11, 2012 - Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on Mad Hungry TV, simply quadruple the recipe. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books)

Pan-Seared Arctic Char with Olives and Potatoes | Recipe

Pan-Seared Soy Sesame Arctic Char GradFoo

Arctic Char with Sweet and Sour Pepper Sauce | Recipe

steps - 1.Preheat oven to 400 degrees with empty enameled cast iron pan. 2.To a ziploc bag, add soy sauce, wine, honey, lemon juice, ginger, scallion, as n sad lastly olive oil. Close bag tightly and mixed the marinade. Add char into the marinate and close tightly. Marinate for at least 20 minutes 1 1/4 - 1 1/2 pounds arctic char fillets, cut into 4 to 6 pieces, depending on your appetite. Citrus-pepper seasoning, or seasoning of your choice for fish or salt and pepper. Directions. Preheat your oven to 400 degrees. Trim and cut fish. Sprinkle flesh side with seasoning or a little salt and pepper, set aside. Add the olive oil to a saute. Directions for: Pan Seared Arctic Char on Scallion Marinated Yellow Zucchini Ingredients. 1 - 2 lb whole Arctic Char or 4 - 4 ounce portions. Fresh Yellow Zucchini cut into 3/8 thick discs. 2 scallions, thinly sliced using the white only (or spring onion, or sweet onion) 2 Tbsp salted butter. 1 lemon. 1 bunch Rainbow or Scarlet Red Swiss. Prepare the Sauce. Melt butter in a pan. Add shallot and garlic and cook for two minutes over medium heat. Then add passion fruit wine and flambé (ignite the wine with a long match and cook it) until the alcohol burns out, and reduce the sauce until it thickens a little. Pour the sauce over the fish or serve it on the side. Tags: pan sear. salsa Directions. Heat 2 T olive oil in skillet over medium high heat. Season fish with salt and pepper and cook, skin side up, for 3-4 minutes. Flip fillets and continue to cook 3-4 minutes or until done. Squeeze lemon juice over fish and remove from heat. Divide salad greens, mango, strawberries and pecans onto two plates, place fillet on top and.

Crisp-Skinned Arctic Char - Recipe - FineCookin

Step 2. Season fish fillets with remaining ½ teaspoon each salt and pepper. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add fish, skin side down, and cook until bottoms are browned and crisp, about 5 minutes. Flip and cook for about 2 more minutes for medium Heat 1 tablespoon oil in same skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet, skin side down, and cook until skin is crisp, about 3 minutes Arctic Char Recipe. Pan Seared Northwest Arctic Char . There are many arctic char recipes for you to try, but this one is simple for cooking and is consistently delicious for the home chef. People say arctic char tastes like a mix between trout and salmon. Preheat the oven to about 400°.

Peel the shallots, chop finely and sauté in a pan with oil until translucent. Pour in the wine, bring to a brief boil and pour over the fish. Cover the baking dish with buttered foil and roast for 15-20 minutes in the preheated oven Get full Seared Soy-Sesame Arctic Char Recipe ingredients, how-to directions, calories and nutrition review. Rate this Seared Soy-Sesame Arctic Char recipe with 1 tbsp soy sauce, 1 tsp honey, 1/4 tsp toasted sesame oil, arctic char, coarse salt & freshly ground black peppe First, make the salad. Combine all the fruit and vegetables. Add the olive oil just before serving. Toss to combine. Divide between four plates. Brush the fish with dijon and sprinkle with salt and pepper. Heat the oil in a large skillet over medium-high heat. When hot, add fish, skin-side down. Cook 90 seconds, then flip

Instructions. Place the salmon fillets between paper towels and press gently to dry surfaces thoroughly. Place the fillets on a dish and season generously on all sides with salt and pepper. Heat a nonstick skillet over medium-high then add the olive oil. Once the oil is shimmering, add a salmon fillet, skin side down i love me some crispy skin and arctic char is delicious when pan-seared and is a 'best choice' per the Monterey Bay Aquarium Seafood Watch, yay! Ingredients: 2 de-boned fillets of arctic char, skin on 1 lemon 1 tbsp capers 1 bunch red kale 1 bunch beet greens 1 tbsp butter olive oil s&p pinc Add oil to pan and swirl to coat. Sprinkle the fillets evenly with remaining ⅛ teaspoon salt and pepper. Add fish to pan, skin side up. Cook 2 minutes; turn over. Place pan in oven and bake at 425 F for 4 minutes or until fish flakes easily when tested with a fork. Top fillets with cucumber mixture and serve. Recipe source 2 7- to 8-ounce arctic char fillets with skin (each about 1/2 to 3/4 inch thick) 2 tablespoons (or more) white balsamic vinegar, divided; Recipe Preparation. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add broccolini and stir 1 minute You have permission to edit this article. Edit Close. Logi

SEARED SOY-SESAME ARCTIC CHAR recipe Epicurious

The flavor is more mild than salmon, and Arctic Char is a delicate flaky fish. The Arctic Char is pan seared with olive oil and then served over the roasted brussel sprouts and the sweet potato puree Recipes. Ahi Tuna Recipes. Seared Ahi Tuna Steaks; Arctic Char Recipes. Grilled Arctic Char with Warm Spring Vegetable Salad; Oh My Arctic Char! Barramundi Recipes. Barramundi with Lemon Basil Sauce; Easy Grilled Barramundi; Pan Grilled Barramundi w/lemon garlic butter sauce; Basic Baked Fish. Basic White Fish Recipe; Black Drum Recipes. CAST. 3. Place wrapped Dijon butter mixture in freezer for 10 mins, until set. 4. Season flesh side of the trout with Kosher salt and freshly cracked black pepper. 5. Heat a large cast iron skillet over medium heat and add olive oil. 6. Place trout fillets flesh side down and cook 3-5 minutes. 7

Arctic char recipe. Learn how to cook great Arctic char . Crecipe.com deliver fine selection of quality Arctic char recipes equipped with ratings, reviews and mixing tips. Get one of our Arctic char recipe and prepare delicious and healthy treat for your family or friends. Good appetite 4 Arctic Char fillets - skin on, boned and scaled to 5 ounces. Preheat oven to 375°. Fennel: remove tops, cook in butter over medium heat. Add 4 ounces of vegetable stock. Lower heat to a simmer and cook covered until tender. Carrots: split in half length wise, season with kosher salt and fresh cracked pepper. Roast in preheated 375° oven. Pan Seared Arctic Char with Olives and Potatoes READ MORE: Deutschtown Music Festival Returns To The North Side 4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thic The fish here, Arctic char, is reminiscent of salmon but has a more delicate texture. It's seasoned with cumin seeds that, in a clever move, are briefly toasted in a pan then steeped in oil. The deeply scented oil and seeds are then spooned over the fish for a rich coating of flavor Oven Steamed Arctic Char With Piperade Recipes For Health Giada S Roasted Sea Bass With Lemon Recipe Mediterranean Pan Seared Sea Bass Recipe With Garlic Bell Pepper Medley Whole Roasted Striped Bass With Tomatoes And Herbs Foil Pouch Sea Bass Oven Roasted Sea Bass Chilean Sea Bass En Papillote In Parchment Paper.

Seared Soy-Sesame Arctic Char Recipe - Food

Instructions Checklist. Step 1. Rinse garlic scapes, and pat dry with paper towels. Trim and discard woody ends and curly tops. Cut scapes into 1/8-inch-thick slices to equal 1/3 cup. (If using. Bobby flay sirloin pan seared recipe. Learn how to cook great Bobby flay sirloin pan seared . Crecipe.com deliver fine selection of quality Bobby flay sirloin pan seared recipes equipped with ratings, reviews and mixing tips. Get one of our Bobby flay sirloin pan seared recipe and prepare delicious and healthy treat for your family or friends Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture

Oh My Arctic Char! Recipe Allrecipe

1 shallot, fine diced. 1 cup Arborio rice. 1 liter vegetable stock. ¼ cup white wine (craft beer or apple juice works also) 2 tbsp olive oil. 2 tbsp sea sal Add the salmon, skin side down. Cover, reduce the heat to medium and cook until the fish flakes apart easily with a fork, about 8 minutes. Add the quinoa, lentils, onion and 3/4 cup parsley to the bowl with the vinaigrette. Toss to combine; season. Divide among plates and serve the fish on top. Drizzle with remaining vinaigrette and top with. Dice shallot and garlic and set aside. Mix vinegar, Thai sweet chili sauce, honey, and blood orange juice and zest with a fork in a medium bowl. Add thyme, shallot, garlic. Slowly whisk in the olive/avocado oil, stirring constantly. Add salt and pepper to taste. Slice orange, onion, avocado for salad Seared Arctic Char: 1 7 oz Arctic Char Filet (skin on, pin bones removed) 1 oz Olive Oil Blend for searing the fish 2 oz Carrot-Pernod Jam (recipe to follow) 1 cup Balsamic Beets (recipe to follow) 1 tbsp Mustard and Fennel Seed Dust ½ cup Organic Greens Medley 1 oz EVOO (Extra Virgin Olive Oil) 1 Fresh Lemon, juice o

2.Heat olive oil in skillet over medium heat. When hot, add fillets and cook 3 minutes. Flip fish over and continue cooking until done, another 3 to 5 minutes. Remove from pan. 3.Add butter, lemon juice, almonds and parsley to pan. Cook until almonds are toasted and liquid has turned golden Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates. Add the remaining olive oil to the pan and heat until shimmering Serves: 2 2 Arctic Char fillets 2 T soy sauce 2 t birch syrup 1/2 t toasted sesame oil Coarse ground salt and pepper to taste 1-2 T wild game or animal fat, or as needed 1 T butter 1 clove garlic (crushed or minced) Add animal fat to preheated skillet on medium-high heat. Add [ In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce. Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce.

10 Best Arctic Char Recipes Yumml

Heat the olive oil over medium-high heat. When the oil sizzles, add the arctic char in a single layer with the skin side down. Cook the arctic char for three minutes, and then turn the fillets and cook the fish for an additional two minutes. Remove the arctic char from the pan with your spatula, and serve them hot with lemon wedges for a garnish Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper

3 Simple Ways to Cook Arctic Char - wikiHo

Step 1: Dry the Fish Skin Very, Very Well. Scrape moisture from the skin with a knife (top left), pat dry with towels, then portion the fillets. Season with salt and pepper just before putting the fish in the pan 3. Season to taste if desired. After the butter has softened, mix in the ingredients. Next, take parchment paper, waxed paper or plastic film and a cookie sheet pan. Lay out enough paper or film on the sheet pan to dump out the softened butter and herb mixture Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes 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. Print Recipe

4 6-ounce farmed arctic char fillets To taste sea salt and black pepper 1/4 cup flour 2 tablespoons olive oil 1 tablespoon butter 1/2 lemon, juiced (about 2 tablespoons) 1/4 cup sliced almonds 2 tablespoons chopped fresh parsley Lemon wedges, for garnish. Directions Season fish lightly with salt and pepper For the arctic char: The secret to crispy skin is lack of moisture. Leave your fish uncovered in the fridge 10 to 15 minutes to dry out. Then dry the fish with a paper towel to remove any excess moisture. Sprinkle generously with salt and pepper. Heat a cast-iron skillet or heavy-bottomed saute pan over medium-high heat. Add enough oil to coat

Pan Roasted Arctic Char with Orange and Rosemary Beurre

Place on sheet pan or tray that will fit on your barbecue. 3. Preheat barbecue to medium high, about 370 F. 4. Barbecue veggies directly on the sheet pan or tray for about 10 minutes until they've developed a nice char. Set aside and keep warm. 5. To prepare the arctic char, first make sure all pin bones are removed View Recipe: Pan-Seared Strip Steak. A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat. This recipe is smoky, so keep an exhaust fan on high or cook in a skillet on a hot outdoor grill. Wild arctic char from the northern seas is available only for a few weeks in late summer. It is a sought. Heat oil in a large skillet over medium-high. Cook fillets, hash brown sides down, until golden brown and crispy, 6 to 7 minutes. Carefully flip and cook until cooked through, 3 to 4 minutes. Step 3. Meanwhile, heat beans,butter, ¼ cup water, and remaining ¼ teaspoon salt in a large skillet over high until steaming In a large bowl, combine white wine vinegar, oil, maple syrup, and black pepper. Toss in bok choy; set aside. In a large skillet, heat coconut oil over a medium-high flame and add fillets sesame-side down (stand back and keep exposed skin away from the skillet as sesame seeds may pop in the oil). Cook until crisp, 2-3 minutes; turn heat down to. Add the Char filets skin side down, and sear the Char until the skin is crispy, about 4 minutes. Turn off the stove and place a sprig of thyme and a knob of butter on each filet. Place the pan in the oven and cook for 4-5 minutes in the oven until the Char is done but still slightly moist in the center

Pan-Seared Arctic Char Recipe - Clean Eating Ma

A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan Zucchini has a high water content, so cooking it fast means it retains its structure and doesn't release too much water, and doing so over high heat yields a beautiful char A quick baste with brown butter, rosemary and garlic adds even more. Instructions. In a small dish, whisk together soy sauce, honey, ginger, sesame oil, sriracha, and garlic. Pat side of arctic char dry with paper towel and place into a baking dish that's big enough to fit it. Pour marinade over fish and turn arctic char to get marinade all over. Let marinade for 30 minutes

RECIPE: Pan Seared Arctic Char with Roasted Brussel Sprouts and Sweet Potato Puree. January 17, 2016, 10:12 AM. Owner of Tavern at Mission Farms shares a fish and vegetable dish. Our goal is to create a safe and engaging place for users to connect over interests and passions. In order to improve our community experience, we are temporarily. May 5, 2013 - Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on Mad Hungry TV, simply quadruple the recipe. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books) Pan-Seared Arctic Char with Olives and Potatoes (Fine Cooking) 4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick. Kosher salt and freshly ground black pepper. 4 skin-on arctic char fillets (about 5 oz. each), scaled. 3 Tbs. olive oil. 2 sprigs fresh rosemary, each about 3 inches long. ½ cup pitted Kalamata olive

Arctic Char with Roasted Garlic and Fresh Rosemary Recipe

For example: arctic char. If you're not familiar, arctic char is a cold-water fish similar to salmon, in both look and taste. Today, I'm sharing two recipes, the first is a really easy simple pan-seared char recipe that is simply the process of cooking the fish on a stove top, with just a bit of salt, pepper, and olive oil Season the artic char fillets with salt and pepper. Heat a 12-inch non-stick saute pan over medium-high heat, when hot add 1 tablespoon of olive oil. As soon as the oil begins to smoke add the artic char skin side down and cook for 2 minutes. Flip the fish and add the butter and basil leaves Pour the nut oil onto a pan. When the oil is quite warm place the fillets on the pan, skin-side down. Reduce the heat and spice with white pepper. When the fillets are almost cooked through, cover the pan for one minute, and then remove the fillets and keep them hot. Increase the heat under the pan and saute/fry the grapes In a second nonstick sauté pan, add remaining extra virgin olive oil and heat on medium high heat. When oil starts to lightly smoke, add the patted dry Arctic Char and cook flesh side down for about one minute. The Arctic Char should be slightly browned on one side; now flip the fish over to the skin side and turn heat off after about 30 seconds Spanish fish and chorizo soup. 20 minutes Super easy. Smoked salmon & avocado salad. 20 minutes Super easy. Simple roast salmon with summer leaves and a Marie Rose dressing. 1 hour 5 minutes Super easy. Sicilian fish soup. 10 minutes Super easy. Smoked mackerel pate with griddled toast and cress salad

Red Chile Rubbed Grilled Arctic Char Recipe | Bobby Flay

Instructions. In a large shallow dish, whisk together soy sauce, vinegar, garlic, ginger, and sesame oil. Place filets in dish, cover and marinade in the refrigerator for 30 minutes to 1 hour. Coat a large grill pan or outdoor grill with cooking spray. Heat over high heat Pan Seared Arctic Char. Sponsored By. Rania's Recipes: Frisée & Grape Salad, Pan Seared Arctic CharRania Harris stopped by Pittsburgh Today Live to show off some delicious recipes to celebrate. Heat oil in a small saucepan set over medium heat. Add the garlic and stir until coated with oil. Let the garlic cook, stirring occasionally, about 3 minutes until just beginning to color Return the skillet to medium-high heat. When the pan is hot, add the remaining 1 Tbsp butter and swirl to coat the pan. Add fish fillets skin side down. Sear for 3 minutes or until the skin is golden brown. Flip and sear for 30 seconds more for translucent center (that's the way I like it), or another 1-2 minutes for well done Mar 2, 2020 - Explore Erin LeCain's board Arctic Char & Salmon on Pinterest. See more ideas about arctic char, recipes, food When the smoker is ready, place the char fillets on a lightly oiled tray inside the smoker and close the lid. Smoke the char over medium-high heat until just cooked through, about 20 minutes. Serve the arctic char fillets over a spoonful of the white bean and mushroom ragout. Garnish with the remaining chopped parsley and chopped chives