Rich like salmon but a little more delicate, Arctic char is perfect for the grill. A simple lemon-herb butter lets the flavor of the fish shine.
Serves 4
Ingredients
For the Arctic char
- 4 Arctic char fillets, about 6 oz. each, skin on
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 lemon, cut into wedges
For the lemon herb butter
- 4 tablespoons unsalted butter, softened
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 small garlic clove, minced
- Pinch of salt
Preparation
Preheat the grill to medium-high, about 400–425°F. Clean the grates well and lightly oil them to help prevent sticking.
Pat the Arctic char dry. Brush both sides lightly with olive oil and season with salt, pepper and garlic powder.
Combine the softened butter with lemon juice, lemon zest, parsley, dill, garlic and a pinch of salt.
Place the char on the grill skin-side down. Close the lid and grill for about 4–5 minutes. Carefully flip and cook another 2–3 minutes, depending on the thickness of the fillets. The fish should be moist and flake easily with a fork.
Remove from the grill and immediately top each fillet with a spoonful of lemon herb butter so it melts over the warm fish.
Serve with grilled asparagus, roasted potatoes, summer vegetables or a fresh green salad.
Frugé tip: Leave that skin on! Starting Arctic char skin-side down on a hot, well-oiled grill helps create beautifully crisp skin while protecting the delicate flesh.