Arctic char

Arctic char is a true delicacy originated from the high north. It is a kind of trout and lives in rivers and lakes south of the north pole around the arctic circle in Alaska, Canada, Greenland, Iceland, Norway and Russia and is farmed in a few countries of which Iceland is on top with more than the half of the world production.
The flesh of the arctic char is very red and tasty and not as fatty as the salmon and has a very special taste. We found this very good recipe on the internet at where you can find a lot of good recipes for all kinds of fish and shell fish.


1 (10 ounce) fillet arctic char, rinsed and patted dry
1 pinch sea salt to taste
1 lime, zested and juiced
¼  cup olive oil
¼  cup sherry wine
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste


Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminium foil.
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.

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