grilled chile lime arctic char
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
7- medium garlic cloves2-Tbsp salt1/4-Cup fresh lime juice2 Tbsp olive oil1 3/4-tsp sugar1 1/4 ground chipolte chile2 (1 lb) arctic char filets with skin (about 1 1/4 inch thick)Special equipment: Tweezers or needle nose pliarsAccompaniment: Lime wedges
Makes 4 -1/2 pound pieces
Prep: Mince garlic and mash to a paste with salt, using a large heavy knife.
Stir together garlic paste, lime juice, oil, sugar and chipolte chile in a small bowl until sugar is dissolved.
Remove any bones from fish with tweezers then pat fish dry and place, skin side down on a plastic wrap-lined large tray.
Rub chile mixture all over flesh side of fish, then wrap plastic around fish and marinate at cool room temp. 15 min.
While fish is marinating, prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
Use indirect heat when cooking. If using charcoal clear the center of grill of charcoals lightly oil the grill rack and cook for about 4 minutes with skin side down. Using two metal spatulas loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooded through, 3-5 minutes more then loosen from grill rack with spatulas and transfer to a clean platter. If using a gas grill grill for the same amount of time just put the fish over a turned off burner.
Cooks note:
If you cant grill outdoors, fish can be broiled, shin side down, without turning, on oiled rack of a broiler pan 5-6 inches from the preheated broiler, about 6 minutes total.
You can substitue 2 (1lb) pieces of salmon fillet (about 1-1/2 inches thick) for the arctic char. Grill, turning over once about 12 minutes total.
Gourmet, May 2006
Number of Servings: 4
Recipe submitted by SparkPeople user KLONDIKE-KATT.
Prep: Mince garlic and mash to a paste with salt, using a large heavy knife.
Stir together garlic paste, lime juice, oil, sugar and chipolte chile in a small bowl until sugar is dissolved.
Remove any bones from fish with tweezers then pat fish dry and place, skin side down on a plastic wrap-lined large tray.
Rub chile mixture all over flesh side of fish, then wrap plastic around fish and marinate at cool room temp. 15 min.
While fish is marinating, prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
Use indirect heat when cooking. If using charcoal clear the center of grill of charcoals lightly oil the grill rack and cook for about 4 minutes with skin side down. Using two metal spatulas loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooded through, 3-5 minutes more then loosen from grill rack with spatulas and transfer to a clean platter. If using a gas grill grill for the same amount of time just put the fish over a turned off burner.
Cooks note:
If you cant grill outdoors, fish can be broiled, shin side down, without turning, on oiled rack of a broiler pan 5-6 inches from the preheated broiler, about 6 minutes total.
You can substitue 2 (1lb) pieces of salmon fillet (about 1-1/2 inches thick) for the arctic char. Grill, turning over once about 12 minutes total.
Gourmet, May 2006
Number of Servings: 4
Recipe submitted by SparkPeople user KLONDIKE-KATT.
Nutritional Info Amount Per Serving
- Calories: 385.8
- Total Fat: 16.6 g
- Cholesterol: 156.4 mg
- Sodium: 1,872.4 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.2 g
- Protein: 52.4 g
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