Pan-Seared Arctic Char with Lemon-Dill Yogurt Sauce
Arctic Char is a cold-water fish native to Arctic and sub-Arctic regions, thriving in both saltwater and freshwater environments. It belongs to the salmon family and visually resembles a cross between salmon and trout, with vibrant pink to deep orange flesh and a silvery skin. Arctic Char is praised for its rich, yet delicate flavor — milder than salmon but slightly fuller than trout — and its firm, flaky texture. It’s incredibly versatile in the kitchen and can be grilled, baked, pan-seared, or even served raw in dishes like sushi or tartare. Whether featured on cookpad or prepared by a Home Cook worldwide, it shines in gourmet and everyday food recipes, offering a flavorful twist in countless food recipes.
Nutritionally, Arctic Char is an excellent source of high-quality protein and omega-3 fatty acids, along with vitamins D and B12. It is also considered a sustainable seafood choice, often responsibly farmed with low environmental impact. A simple preparation like Pan-Seared Arctic Char with Lemon-Dill Yogurt Sauce brings out its natural richness while balancing it with bright, refreshing flavors — perfect for a healthy and elegant meal.
Pan-Seared Arctic Char with Lemon-Dill Yogurt Sauce
Ingredients:
- 4 Arctic Char fillets (skin on, about 6 oz each)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
For the Lemon-Dill Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, finely chopped
- 1 small garlic clove, grated or minced
- Salt and pepper, to taste
Instructions:
- Make the Sauce:
In a bowl, whisk together the yogurt, lemon juice, lemon zest, dill, garlic, salt, and pepper. Set aside or refrigerate until ready to use. - Prepare the Fish:
Pat the Arctic Char fillets dry. Season both sides with salt and pepper. - Sear the Fish:
Heat olive oil or butter in a large skillet over medium-high heat. Place the fillets skin-side down and cook for 3–4 minutes until the skin is crisp. Flip and cook for another 2 minutes, or until the flesh is opaque and flakes easily. - Serve:
Plate the fillets skin-side up and drizzle with the lemon-dill yogurt sauce. Serve with steamed vegetables, roasted potatoes, or a fresh green salad.
FAQs About Arctic Char
Q: What does Arctic Char taste like?
A: Arctic Char has a clean, mild flavor — richer than trout but less intense
than salmon — with a moist, delicate texture.
Q: Is Arctic Char sustainable?
A: Yes, it is considered a sustainable seafood option, especially when
farm-raised in land-based systems with minimal ecological impact.
Q: Can you eat Arctic Char raw?
A: Absolutely. Arctic Char is safe to eat raw if it is sushi-grade and properly
handled. It’s delicious in sashimi, poke, or tartare.
Q: Do you cook Arctic Char with the skin
on?
A: Yes, cooking with the skin on helps retain moisture and adds a crisp texture
when seared properly.
Q: How is Arctic Char different from
salmon?
A: Arctic Char has a milder taste and finer texture than salmon. It also
contains slightly less fat but still delivers high omega-3 content.
