Joe’s Fresh Wild-Caught Arctic Char with Ancho Shallot Butter

A beautifully pan-seared Arctic char fillet with crispy skin, topped with a dollop of ancho shallot butter and fresh herbs. Served on a white plate alongside vibrant green beans and golden crispy bread pieces, accompanied by two lemon wedges. The buttery sauce glistens over the fish, enhancing its rich texture and flavor.

If you love seafood but are hesitant to cook fish at home, this easy, foolproof Arctic Char recipe is for you! The low baking temperature ensures that the delicate fish stays moist and tender, making it nearly impossible to overcook. Topped with a rich, smoky Ancho Shallot Butter, this dish brings a restaurant-quality seafood experience right to your kitchen.

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Serving Size: 4
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Ingredients

  • 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

Instructions

  1. 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.
  2. 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

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