Seared Arctic Char with Persian Dill Rice

Here’s a char-iffic recipe from our friend John Nazari, on Instagram at @nazaris_touch!

“I seriously considered a few twists for these gorgeous Arctic Char fillets, but I felt I’d be doing them injustice. The Char is known for its perfect skin, & when cooked properly, it crisps to perfection and no other fish skin tastes like it.”

FISH MARINADE

• 5 garlic cloves, crushed
• Juice of one lime
• 1 tsp lemon zest
• Handful of freshly chopped oregano
• 2 tsp fresh thyme leaves
• Hint of Dijon mustard
• Several tbsp of extra virgin olive oil

Mix ingredients by hand or food processor. Lather on fillets and marinade covered in the fridge for 24hrs.

COOKING THE RICE

“Just like cooking regular long grain rice, except mix peeled fava beans & ton of freshly chopped (or dried) dill, and a few peeled garlic cloves with the rice once boiled down ready to steam, then steam covered for ~45 mins on low.”

COOKING THE FISH

In heated pan, sear approximately 6-7 mins on med-high, skin-side down, flip and cook 30 seconds and it’s done. I prefer the flip because I like mine done, skip if you prefer moister.

“The Arctic Char needs a bit of care when searing. Too much will blacken the skin or leave black char marks on it, & too little doesn’t give you a crisp skin. Flipping the fish when the skin is crisp is also delicate, use a very thin spatula/ utensil to gently get under the whole piece so the skin remains intact, may have to gently shimmy your way underneath it.”