Honey-Dijon Arctic Char

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 08/10/19
Honey-Dijon Arctic Char
Foodcollection RF/Getty Images
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
541 Calories
17g Fat
35g Carbs
63g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 541
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 22%
Cholesterol 169mg 56%
Sodium 890mg 39%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Protein 63g
Calcium 114mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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, healthy meal in no time.

Ingredients

  • 4 arctic char fillets, 1 1/2 inches thick
  • 1/4 cup/120 mL Dijon mustard
  • 1/4 cup/120 mL honey
  • 2 tablespoons/30 mL olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons/10 mL fresh thyme
  • 1 teaspoon/5 mL sea salt
  • 1/2 teaspoon/2.55 mL white pepper
  • Juice of 1 small lemon

Steps to Make It

  1. Rinse fish off in cold water and pat dry with paper towels. Place into a deep glass baking dish. Combine mustard, honey, oil, garlic, thyme, lemon juice, salt, and white pepper.

  2. Using a spoon, coat fillets with mixture. Cover dish with plastic wrap and place into refrigerator for 30 to 40 minutes.

  3. 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.

  4. Make 3 to 4 passes across the grates to endure a good non-stick surface. This will help to keep the fish intact during the grilling process.

  5. Place fish onto grill, skin side down, and cook for 5 minutes. Carefully, turn fish and cook for an additional 3 to 5 minutes. It is sometimes easier to use two heat-resistant spatulas to turn the fish. One to get underneath and the other to assist with turning.

  6. 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 with your favorite sides.

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