Blackened Artic Char

Dishplay_it with Myriam
by Dishplay_it with Myriam
4 portions
11 min

Have you tried artic char? It is very similar to the salmon but it is a little more fattier and has a milder taste. Therefore, it's flavor is not too fishy (like my kids will say) and the kids will love it. A favorite at our home.

One of our favorite seasonings is the cajun spices to make this perfectly seared blackened artic char fish dish. It is so tasty, a must try recipe to impress family or friend at your dinner table.

It cooks pretty quick so you can have dinner in no time. With a side of veggies, mashed potatoes, or rice... is the perfect balanced and healthy meal for all to enjoy.

Have leftovers? No problem, simply turn it into a delicious salad. In a bowl add some spring lettuce mix, cherry tomatoes, red onions add a piece of this blackened artic char and a simply lime or lemon vinaigrette.

Here is the artic char and the spices to make this blackened cajun blend.

Simply seared each side for about 3 minutes each side in a hot cast iron pan. I start searing skin first to get a crunchy skin.

I love to serve this blackened Artic char with a creamy coconut lime cauliflower mash.

Look at that amazing crunchy crust but tender inside.

A delicious diner to paired with my favorite Grenache Rose from Brick Barn Estate Wines.

Let's Dishplay it together and elevate home cooked meals!



Recipe details
  • 4  portions
  • Prep time: 5 Minutes Cook time: 6 Minutes Total time: 11 min
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  • 1 lb of Artic Char fillet
  • 1 TBSP of avocado oil
  • 1/2 tsp of cumin
  • 1/2 tsp of smoked paprika
  • 1/2 tsp of garlic powder
  • 1/2 tsp of oregano
  • 1/2 tsp of dry thyme
  • 1/4 tsp of cayenne pepper
  • 1/2 tsp of salt
  • 1/2 tsp of pepper

First pad dry the artic char fillet and cut into 4 pieces. Place it on the cookie sheet lines with paper towel and put in the fridge skin side up for at least 2o minutes to get a crispy skin results. When ready to cook, just bring it to room temperature for about 10 minutes.
Then, combine all the spices in a bowl. Pad dry each piece of fish, then drizzle a little bit of avocado oil and season each piece with this cajun spices.
In a hot cast iron pan, drizzle about 1 TBSP of avocado oil and cook skin side first for about 3 minutes. Press down during the fist minute to get a crispier skin. Then turn to the other side and cook for another 3 minutes.
Remove from the pan and let it sit for 2 minutes and is ready to serve. I served this dish on a bed of creamy coconut lime cauliflower mash.
  • Top if off with a tasty cilantro lime olive oil sauce. Similar to the chimichurri, but this one has:
  • 1/4 cup of chopped cilantro
  • 2-3 TBSP of olive oil
  • 2 TBSP of lime juice
  • Salt and pepper to taste
  • Mis all ingredient and top the fish with this sauce.
Dishplay_it with Myriam
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