Oh My Arctic Char! Recipe

I used less of everything and loved it! 1/8c evoo, 1/8c sherry, 1/4 tsp cayenne pepper, more garlic, much less fresh rosemary and it was so light and tasty. Will make this all the time! Thank you.

I rarely write reviews, but this dish deserves one! It's great!! One of the best fish dishes I have tried! I had never had Char before, but it was on sale. The fish is similar to a very mild salmon...which I actually enjoyed better than salmon. The sauce is absolutely wonderful and could probably be used on almost any fish. I had 1.5 lbs of fish, so I doubled the sauce. I was a little concerned about doubling the garlic and rosemary, so I used the following: 1/2 c. olive oil, 1/2 c. sherry, 3 sprigs of rosemary, 2 cloves of garlic (frozen pods), and the zest and juice of 2 small limes. It was perfect, although the ingredients as listed would probably have been great too! I blended the sauce in the blender and spooned it over the fish in a glass pyrex coated with avocado oil (no foil). Then I sprinkled the salt, pepper and cayenne over the fish and baked it. I had extra sauce, so I brought that to a boil on the stove to use for additional sauce...so glad I had extra, because I almost wanted to drown the fish in it, it was so good. We had the Quinoa Tabbouli salad on this site with it, which was perfect. Or you could serve with rice or plain quinoa and spoon the sauce over. Can you tell I love the sauce?? Thank you for the recipe, melanieni!!!

I substituted 1 tblspn wine vinegar added to 1/4 cup 2018 Barolo for the sherry. 4 cloves garlic, 3.5 sprigs rosemary out of our garden. hint of cayenne and fresh ground blk pepper. 7 minutes baste/ 6 minutes after, then broil 2mins...perfecto

This dish came out really good, i used on the stove top for quickness; i seared the fish in olive oil, seasoned fish with salt and pepper, and used garlic powder, and garlic salt, in the wine marinade. Tossed the marinade in with the fish, while it was searing, only took about 3-5 minutes, instead of in the oven. scrumpy delish!

Made with salmon. Cut the sherry and olive oil to 2 Tbsp each and just mixed the sauce in a bowl. The lime makes this dish!

Really enjoyed it. Next time, I will switch to broil at around 10 minutes so the top gets more crisped and the interior fish isn't quite as well-done. The flavors were great.

This was GOOD! New to Arctic Char, I tried your recipe because of your tagline that you couldn't find anything that sounded good enough online so you just made up your own. This is my usual "M/O". I used 2T of lemon juice (husband hates lime...!?) and 1 teaspoon of dried rosemary (didn't have fresh) but otherwise followed exactly. Ideal internal temp "they" say is 140, so, I usually go a hair LESS (138 in this case would be ideal, think). Temperature was 125 at 12 minutes; 133 at 17 minutes and 144 at 22 minutes; so while it WAS *awesome* (flavor/seasoning) and I give it 5 stars, next time I will leave it in for 20 min. @ 400 and broil for the last 2 minutes. FYI, I had three good size filets on parchment in a glass baking dish. (it makes a difference!) Beautiful fish!! Thank you so much, and I hope this review helps others. It may be that the foil you use, acts as a heat conductor and cooks it faster than it does on parchment. Thanks again...GREAT fish.

Loved this! We can't get artic char so used salmon instead. The lime zest was pretty interesting with the cayenne and the lovely, light sauce. I used half the salmon and all the sauce recipe, most of which evaporated in the baking process. It did leave enough for a light drizzle that was greatly enjoyed. Will do again, thank you!

Very good and very easy! I didn’t put any of the ingredients in the food processor, just mixed them together and poured them over the char. I roasted vegetables on a baking sheet in the same oven and dinner was served!

Great combo - sweet sherry, lemon juice, and herbs. I personally like to skip oil because fish is fatty enough. If you don't have sherry drizzle or brush with some honey to have caramelized top.

My family really enjoyed the arctic char (a whole fish), less fishy than salmon and the marinade. I did modify it a bit to use fresh tarragon instead of rosemary. I was afraid the lime juice would make it too acidic but that wasn't the case. I just brushed the marinade on the fish a couple of times and not let it soak the whole fish. The marinade was very runny and seemed to be alot to soak in.

It was delicious. Instead of fresh rosemary, I added a little dry dill and thyme. I also learned about sherry wine for the first time—it was such an enjoyable meal! I made a topping by chopping avocado, red onion, cilantro, and zucchini, mixing them together, drizzling with olive oil, salt, and pepper, then adding some lemon juice. I put it on top of the char to eat. For the leftover sauce from grilling the fish, I mixed it with Jasmine rice and stir-fried it and I cooked with Lodge pan (not the oven) My husband says it's the best fish dish ever, and now he wants to bring home fish from his fishing trips!

Definitely would half recipe for the mixture. I didn’t bother with grilling at the end since my fish was cooked and looked like the photo in the recipe. Didn’t want to overcook the fish. Flavours were lovely. Yes, will definitely make again.

Easy. Flavourful.

This was a total hit at dinner.

Tried this recipe last night, as is. Wasn't too difficult to execute and the fish turned out beautifully. I agree with other reviewers' comments about the lime adding a great fresh dimension to the final product. The only change I would make is to hold back just a bit on the cayenne, I found it slightly overpowered the finish. I'm not a huge fan of cooking fish, but this one is a keeper.

The sauce is so light, fresh, full of flavor, and it doesn't overwhelm the delicate taste of Arctic Char. I upped the amount of garlic because I love garlic. This recipe is outstanding and the sauce is so easy to make, so I highly recommend that you give this a try.

Fantastic ! Bright and fresh . Nothing was too overpowering . The arctic char shined through .

I love this recipe and I serve it at christmas as part of the meal. I get rave reviews from my guests and family. I cut back on the garlic because we're not fans. 1 year I didn't have Sherri. So I substituted dry Marsalla. I noted that change was interesting giving it more of. A rich, Carmel flavor.

Excellent! We loved the arctic char baked this way! I didn’t have any sherry wine so I substituted it with red wine vinegar.