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Seared Soy-Sesame Arctic Char

Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 1
Seared Soy-Sesame Arctic Char

Source: Mad Hungry, March 2011

Ingredients

  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1/4 teaspoon toasted sesame oil
  • 1 6-ounce piece of Arctic char
  • Coarse salt and freshly ground black pepper

Directions

  1. In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.

  2. Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.

Reviews (5)

  • Sue Ginter 20 Jan, 2015

    Phenomenal recipe. We used a thin piece of Arctic Char. However, be sure to sear the fish on a lower heat ... medium to medium high ... or it will burn! Arctic Char is so mild compared to salmon, if you do find a fresh fillet bring it home. Follow this recipe and in 15 minutes you will be enjoying a delicious and easy meal.

  • goodeats492 19 Oct, 2014

    Very expensive mistake. The sauce is fine, but if follow these instructions and cook this on high it will RUIN the fish. The outside will burn and the inside will be raw. If you want to risk an expensive piece of fish, cook it on medium - your guess is as good as mine on the time. This recipe is a great idea, but I doubt whoever wrote it actually tried to cook it. Thanks a lot Martha!

  • kelcubed 21 Mar, 2012

    So simple and delicious. Made this recipe twice already. I used salmon, can't wait to try with other fish. My fillets were thicker, thus I cooked longer than recipe called for, also I put a cover on my pan to retain the heat to cook faster. It's so nice that a recipe with so few ingredients can taste so good. Thanks Lucinda!

  • MarthaFish 31 Aug, 2011

    This was awful. I think the fish I used was way too thick for this recipe. The outside was burn and the inside still raw. What a waste of money, since it's expensive fish.

  • MarthaFish 31 Aug, 2011

    This was awful. I think the fish I used was way too thick for this recipe. The outside was burn and the inside still raw. What a waste of money, since it's expensive fish.

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