Are you a sea food lover but are afraid to cook fish at home? This is an easy recipe that showcases a delicate fish fillet. Given the low baking temperature, it is hard to overcook the fish.
Joe’s Fresh Wild-Caught Artic Char with Ancho Shallot Butter
- 4 (6 oz.) boneless, skinless Arctic Char fillets
- 2 tsp vegetable oil
- 1 small shallot, finely chopped
- 1/4 cup white wine
- 8 oz. (2 sticks) unsalted butter, at room temperature
- 4 tsp roasted Ancho chili pepper
- 1 tsp ground coriander (optional)
- 1 tsp honey
- 1/4 tsp salt
- For the Ancho-Shallot Butter: In a small skillet over medium heat, heat oil and add shallot. Sauté until softened, about 5 minutes. Add wine and simmer until evaporated, about 5 minutes. Remove from heat and allow to cool. In a mixing bowl, combine butter, ancho chili, optional coriander, honey, salt, and shallot. Mix well until blended and smooth. May be used immediately, or covered and refrigerated for up to 3 days, or covered and frozen for up to 3 months; bring to room temperature before using.
- For the Arctic Char: Preheat the oven to 250° F. Lightly oil a shallow metal baking pan and arrange fillets in a single layer. Spread each with 1 to 2 tablespoons Ancho-Shallot Butter. Bake until barely cooked through, 7 to 10 minutes, depending on the thickness of the fillets. Serve immediately