Arctic char is on the Monterey Bay Aquarium‘s list of “best” (read: sustainable) fish choices. It’s tasty, and it doesn’t leak as much unsightly white fat as salmon does if you accidently overcook the edges . . .
Recipe for Arctic Char Piccata
Recipe 87 of 365
When I think of piccatas, I think of veal or chicken or thin filets of delicate white fish. Kathy made me this version with arctic char, a pink-fleshed fish that some say tastes like a cross between trout and salmon.
TIME: 10 minutes
MAKES: 2 large or 4 small servings
3/4 cup all-purpose flour
Salt and freshly ground pepper
1 tablespoon olive oil
2 teaspoons unsalted butter
1 (1-pound) thin (about 3/4” thick) filet arctic char, salmon, or a whole trout, halved lengthwise
1 Meyer (or regular) lemon, very thinly sliced (not peeled)
1/4 cup capers
1/4 cup dry white wine
1 tablespoon additional Meyer (or regular) lemon juice (from about 1/2 lemon)
Place the flour on a large plate and season with salt and pepper.
Heat a heavy skillet big enough to hold the fish over medium heat. When hot, add the olive oil and the butter. Dredge the fish in the seasoned flour on both sides. When the butter has melted completely, add the fish to the pan, skin side-up. Cook for 3 to 5 minutes (depending on the thickness of the fish), or until golden brown on the bottom. Use two spatulas to carefully flip the fish, so that the skin side is down.
Add the lemon slices, capers, white wine, and additional lemon juice to the pan next to the fish. Cook another few minutes, or until the wine has reduced, the lemon slices are beginning to caramelize, and the fish is cooked through. Serve the fish immediately, with the sauce, lemons, and capers on top.