Miso-roasted Arctic Char
The flavor of Arctic Char is somewhere between salmon and trout. It is a magnet for marinades, pastes and rubs with the perfect, delicate, flaky-texture and mild taste to beautifully carry the flavor of the miso paste. Examine your fish filets for bones before cutting into portions. They run down the center of the thick upper part of the filet. Use a pair of fish tweezers to remove as many as you can find. Serves 6
- 1½ pounds skin on arctic char filet
- Expeller pressed vegetable oil
- ¼ cup white miso paste
- 2 tablespoons sweet miso paste
- 1 tablespoon minced ginger
- ¼ teaspoon chili flakes
- ¼ cup finely sliced scallion, about 4 large scallions, white part only, save green part and slice thinly for garnish
1. Arrange rack in top third of oven. Preheat oven to 450 degrees F. Use a brush to lightly grease a half sheet pan with vegetable oil.
2. Remove pin bones from filets with tweezers and trim the edges of the skin so it is even with the edge of the flesh. Cut into 6 equal pieces.
3. Place the filets on the prepared sheet pan.
4. In a small bowl, use a spoon to mix together the miso, ginger, chili flake and scallion whites thoroughly. Rub the filets evenly with miso paste.
5. Place on the prepared oven rack and roast for 12-15 minutes until the miso has caramelized and the fish is cooked to your liking.
6. Transfer with a metal spatula to a serving plate and sprinkle with scallion greens to garnish.