Help with Arctic Char

dmourati

I've scored a whole arctic char from my local whole foods and had it filleted up. I want to do this recipe, swapping the char for the salmon.

http://www.dvo.com/recipe_pages/grilln/Pino-s_Grilled_Salmon_with_Basil_Cream.php

When I first ate arctic char, the waitress encouraged me to eat the skin. I remember it was crispy and delicious. I was going to plank the char and then finish in a CI pan with olive oil to get the crispness. I'll probably just crisp one fillet as my wife wont care.

Question
Any tips?

Context. I have an AR, CI pan, cedar planks to play with.

Thanks.

Spaightlabs

Rtic Char?

smokeybreeze

Arctic Char and Salmon have entirely different characteristics. Arctic Char (and its cousin, Grayling) have a much less firm meat than salmon. Just be careful that you don't overcook the Char. The Arctic Char family is less forgiving than any Salmon I've ever cooked, but done right is much better than salmon, IMNSHO. Still, de-scale the char unless the fish are tiny to get that crisp skin.

RRP

Yet another reason I love the BGE forums as they introduce many of us "flat landers" to fish as well as other foods that we may have never heard of before! 

jeffwit

Spaightlabs said:

Rtic Char?

Yup. Almost exactly the same as Yeti Char, but significantly cheaper. I understand there’s a lawsuit brewing. 

poster

How big? They are almost identical to brook trout. I like to roll in seasoned flour then fry fast in an oil and butter mix. You get the crunchy skin and perfectly done on inside as long as they are small like brook trout usually are

dmourati

Here's what I came up with.

thetrim

Let's Roll!  Nice work!

lousubcap

Winner right there.  Great outcome.  Congrats.
My kind of utensils in that pic.  Fork placement for the win-although coulda been enhanced had it been used

dmourati

I recommend the basil cream sauce. I'm unskilled in the kitchen and made it happen in about 20 mins.