Honey-Dijon Arctic Char Recipe

Honey-Dijon Arctic Char
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Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
948 Calories
52g Fat
39g Carbs
80g Protein
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Nutrition Facts
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.
(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, delicious meal in no time.

Ingredients

  • 4 (1 1/2-inch thick) skin-on arctic char fillets

  • 1/4 cup (120 milliliters) Dijon mustard

  • 1/4 cup (120 milliliters) honey

  • 2 tablespoons (30 milliliters) olive oil

  • 3 cloves garlic, minced

  • 2 teaspoons fresh thyme

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground pepper

  • 2 1/2 tablespoons freshly squeezed lemon juice

Steps to Make It

  1. Gather ingredients.

  2. Rinse fish off in cold water and pat dry with paper towels. Place into a deep glass baking dish.

  3. Combine mustard, honey, oil, garlic, thyme, lemon juice, salt, and pepper in a small bowl.

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

  5. 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.

  6. 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.

  7. 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.

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