Honey-Dijon Arctic Char Recipe
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Nutrition Facts (per serving) | |
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948 | Calories |
52g | Fat |
39g | Carbs |
80g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 948 |
% Daily Value* | |
Total Fat 52g | 66% |
Saturated Fat 10g | 48% |
Cholesterol 224mg | 75% |
Sodium 1625mg | 71% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 2g | 6% |
Total Sugars 36g | |
Protein 80g | |
Vitamin C 16mg | 81% |
Calcium 84mg | 6% |
Iron 2mg | 12% |
Potassium 1460mg | 31% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Arctic char is a wonderful fish that benefits from a good seasoning paste. The honey-Dijon mixture coats the fish adding a nice depth of flavor. Serve alongside grilled vegetables and you will have a nice quick, delicious meal in no time.
Ingredients
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4 (1 1/2-inch thick) skin-on arctic char fillets
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1/4 cup (120 milliliters) Dijon mustard
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1/4 cup (120 milliliters) honey
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2 tablespoons (30 milliliters) olive oil
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3 cloves garlic, minced
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2 teaspoons fresh thyme
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1 teaspoon sea salt
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1/2 teaspoon freshly ground pepper
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2 1/2 tablespoons freshly squeezed lemon juice
Steps to Make It
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Gather ingredients.
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Rinse fish off in cold water and pat dry with paper towels. Place into a deep glass baking dish.
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Combine mustard, honey, oil, garlic, thyme, lemon juice, salt, and pepper in a small bowl.
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Using a spoon, coat fillets with mixture. Cover dish with plastic wrap and place into refrigerator for 30 to 40 minutes.
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Preheat grill for medium-high heat. Right before placing the fish onto the grill, oil grill grates. This can be done by using a large pair of tongs, folded paper towels, and a high smoke point oil like grapeseed or avocado oils.
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Place fish onto grill, skin side down, and cook for 5 minutes. Discard any extra marinade. Carefully, turn fish and cook for an additional 3 to 5 minutes. It is sometimes easier to use 2 heat-resistant spatulas to turn the fish. One to get underneath and the other to assist with turning.
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When the flesh of the fish no longer appears shiny, flakes easily and reaches an internal temperature of 145 F, it is done. Carefully remove from grill, plate and serve.