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| Cedar Planked Arctic Char |
Well, I'm back. The first part of the year was a bit stressful. We had a slab (pipe) break in the kitchen - fun fun - repairs, and a host of other issues. I haven't forgotten about you. I'm just getting back into the swing of cooking.
Here is a great weeknight recipe. Now that the weather is getting nicer we can all drag out the grill.
I love planking salmon. I've tried this method with trout with success. This was my first attempt with Arctic Char.
If you're not familiar with Arctic Char, the taste and appearance are somewhere between salmon and trout.
For the sauce I cheated a little. You take your favorite store-bought lobster bisque - preferably fresh or frozen, not canned, and you add a little cornstarch, sherry, and claw crabmeat to make a yummy sauce. That's it. Super easy.
The nice thing about this dish is you can dress it up a little. You can add more fresh herbs to your platter, or lemon slices. Go nuts!
Just make sure that you soak your cedar plank for several hours in water so it doesn't go up in flames on you.
Note: I cook the char with the skin on the one side.
Here is the recipe:
1 lb. fresh Arctic Char, skin on
1 teaspoon olive oil for brushing fish
1/2 teaspoon garlic and herb seasoning
1/2 teaspoon lemon pepper seasoning
Pinch Cayenne
Lemon slices (for topping fish while cooking and for garnish)
Fresh herbs (as you like)
Again, if you didn't catch the sauce recipe:
2/3 cup prepared lobster bisque
1/4 teaspoon cornstarch
1 tablespoon dry sherry wine
2 ounces crab claw meat, picked through for shells
Fresh chopped chives, optional
Directions:
Lay the fish on a platter, skin side down. Mix the olive oil with the garlic and herb seasoning, lemon pepper seasoning and cayenne. Brush evenly over the fish.
Top fish with lemon slices.
Preheat plank on the grill, about five minutes until it begins to crackle.
Carefully place the salmon onto the plank. You'll need to watch this and keep a spray bottle available for possible flair ups.
Grill fish for about 18 minutes - 20 minutes.
While the fish is cooking, heat the lobster bisque mixed with the cornstarch and wine. Fold in the crab right before serving. Top with chives.
Serve the fish with more lemon and the sauce.
I like to serve this with a rice medley and steamed green beans.
Enjoy! I'll see you soon.
