Blackened Artic Char
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!
Blackened Artic Char
- 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.