I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.

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  • Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.

  • Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.

  • Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

Nutrition Facts

545 calories; protein 31.8g 64% DV; carbohydrates 10.2g 3% DV; fat 38.7g 60% DV; cholesterol 38.3mg 13% DV; sodium 455.3mg 18% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/07/2014
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. Read More
(10)
54 Ratings
  • 5 star values: 40
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/07/2014
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. Read More
(10)
Rating: 5 stars
02/09/2015
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. Read More
(8)
Rating: 4 stars
08/19/2015
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! Read More
(5)
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Rating: 4 stars
03/18/2014
I followed the recipe except used dry white wine instead of the sherry. I thought it was very good but my husband thought there was to much rosemary. If I make it again I will cut down on the rosemary. Read More
(4)
Rating: 5 stars
03/24/2014
Fantastic! My first time cooking Arctic Char and I am now a fan:) Thanks for sharing your talent and love of cooking!! Read More
(3)
Rating: 4 stars
05/23/2017
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. Read More
(2)
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Rating: 5 stars
05/03/2019
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!!! Read More
(2)
Rating: 5 stars
10/18/2013
Follow the recipe & it was great can't wait to make again Read More
(2)
Rating: 4 stars
01/24/2016
The rosemary was slightly overpowering to me. I would use just a little less than called for. Read More
(2)