Yield: 4 servings
Time: 30 minutes
Arctic Char is so good, and this was a great preparation. The ancho chili added a hint of spice, but not so much that my two year old didn’t love it. Excellent.
For the ancho-shallot butter:
- 2 teaspoons vegetable oil
- 1 small shallot, finely diced
- 1/4 cup white wine
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 4 teaspoons ground roasted ancho chili pepper
- 1 teaspoon ground coriander (optional)
- 1 teaspoon honey
- 1/4 teaspoon salt
For the char:
- Vegetable oil, for baking pan
- 4 5- to 6-ounce skinless, boneless Arctic char fillets
- For the ancho-shallot butter: In a small skillet over medium heat, heat oil and add shallot. Sauté until softened, about 5 minutes. Add wine and simmer until evaporated, about 5 minutes. Remove from heat and allow to cool.
- In a mixing bowl, combine butter, ancho chili, coriander (if using), honey, salt and shallot. Mix well until blended and smooth. May be used immediately, or covered and refrigerated for up to 3 days, or covered and frozen for up to 3 months; bring to room temperature before using.
- For the char: Preheat oven to 250 degrees. Lightly oil a shallow metal baking pan, and arrange fillets in a single layer. Spread each with 1 to 2 tablespoons ancho-shallot butter. Bake until barely cooked through, 7 to 10 minutes, depending on thickness of fillets. Serve immediately.
Pairs well with…
- Dinner suggestion: Roasted Arctic Char With Ancho-Shallot Butter with Roasted Delicata Squash Puree and Braised Kale