Arctic Char is a mild fish, at its best freshly-caught. Kim Kushner, cookbook author and entertainer extraordinaire, designed this recipe to feed a crowd. “I serve a whole side of the char family-style with a crunchy, spicy, and zesty topping,” she writes in her book The Modern Table. “Paired with a loaf of crusty sourdough and a couple bottles of red, you don’t need much else.”
Arctic Char With Chili, Hazelnut and Dill
Kim Kushner's easy recipe for Arctic Char with hazelnuts, chili and dill oil, meant to serve a crowd.
Ingredients
- cooking spray
- 1 2-lb side Arctic char skin on and pin bones removed
- kosher salt
- freshly ground black pepper
- 3 tbsp roughly chopped roasted and skinned hazelnuts
- 1-2 tbsp roughly chopped dill
- grated zest of ½ orange
- ¼ cup extra-virgin olive oil
- ¼ tsp chili flakes
Instructions
- Preheat oven to 425°F. Grease a baking sheet with cooking spray.
- Place the char on the prepared baking sheet and season with salt and pepper. Bake for 18–20 minutes, until opaque.
- Meanwhile, in a small bowl, combine hazelnuts, dill, orange zest, olive oil and chili flakes. Season generously with salt and pepper and mix well.
- When the char is ready, spoon the sauce over the fish and serve immediately.
Notes
Notes for making ahead:
- Arctic char can be cooked up to 3 hours ahead of time and left on the counter until you’re ready to serve. Serve at room temperature.
- The chili, hazelnut and dill oil can be prepared up to 3 days in advance and stored in a glass jar in the refrigerator until ready to serve.
