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.