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Arctic Char

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Before, during and after.

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We got arctic char today in our Friends and Farms basket. It is one of my favorite fish. A cross in taste between salmon and trout.

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It even reminds me of trout with its spotted skin.

I did a simple marinade, and a simple preparation today. To celebrate the freshness of this fish.

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Citrusy in base. With that hint of licorice from the fennel fronds. I used a tablespoon of lemon olive oil. A teaspoon of Ponzu. A tablespoon of Triple Sec. Lemon jest and juice. Salt and pepper.

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Before putting it in to bake, at 400 degrees, I added a drizzle of Asiago peppercorn dressing.

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Served with steamed green beans and goat cheese stuffed sweet peppers.

And a dynamite Chardonnay. Easily a $100 a couple at a restaurant. A fraction of that in my dining room. Easy. Quick. Absolutely satisfying in flavor.

The rest of the CSA tomorrow. But, this is a great start.

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

2 responses »

  1. Their fish is amazingly fresh. This looks delicious!

    Reply
  2. i love love love arctic char!!

    Reply

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