Red Chile Rubbed Grilled Arctic Char

Name: Red Chile Rubbed Grilled Arctic Char
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps ancho chili powder; 1 teaspoons freshly ground black pepper; 2 Tbsps canola oil; 2 Tbsps canola oil, plus more for deep-frying; 2 Tbsps capers, drained; 1 leave Cilantro , for garnish; 907 grams fillets arctic char, skinless and reserved; 1 teaspoon finely chopped fresh thyme; 2 cloves garlic, finely chopped; 1 pints grape tomatoes; 59 milliliters green olives, pitted and halved; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 jalapeno, finely diced; 1 teaspoon kosher salt; 59 milliliters light brown sugar; 2 Tbsps extra-virgin olive oil; 1 Tbsp fresh oregano, finely chopped; 4 servings Toasted pumpkin seeds, for garnish; 0 mediums red onion, diced; 4 servings Rice flour, for dredging; 4 servings Salt and freshly ground black pepper

Red Chile Rubbed Grilled Arctic Char

Red Chile Rubbed Grilled Arctic Char might be just the marinade you are searching for. This recipe makes 4 servings with 487 calories, 43g of protein, and 26g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up kosher salt, rice flour, ground cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Preheat the fryer to 350 degrees F.

Whisk together the brown sugar, ancho chili powder, cinnamon, cumin, salt and black pepper in a small bowl.

Ingredients you will need

Salt And Pepper

Ancho Chili Powder

Brown Sugar

Cinnamon

Cumin

Equipment you will use

Whisk

Bowl

Preheat the grill, a grill pan or a nonstick saute pan over high heat.

Equipment you will use

Grill Pan

Grill

Frying Pan

Brush both sides of the char with the oil and sprinkle with salt and black pepper. Rub one side of each fillet with some of the spice rub. Cook the char rub-side down until golden brown and a crust has formed, about 3 minutes, and then flip and continue cooking to medium doneness, 3 to 4 minutes longer.

Ingredients you will need

Salt And Pepper

Dry Seasoning Rub

Crust

Cooking Oil

Slice the skin into 1/4-inch strips, and then dredge in the rice flour. Fry until crispy, about 1 minute.

Ingredients you will need

Rice Flour

Transfer to a paper-towel-lined sheet tray and immediately sprinkle with salt.

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Salt

Plate the fish rub-side up, topped with the crispy skin.

Ingredients you will need

Fish Seasoning

Serve some of the Salsa Vera Cruz alongside, and garnish with cilantro leaves and pumpkin seeds.

Ingredients you will need

Fresh Cilantro

Pumpkin Seeds

Salsa

Heat a large saute pan over medium heat.

Equipment you will use

Frying Pan

Combine the tomatoes, olives, capers, oregano, thyme, garlic, jalapenos and red onions in a medium bowl.

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Red Onion

Jalapeno Pepper

Tomato

Oregano

Capers

Garlic

Olives

Thyme

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Bowl

Add the canola oil to the pan, and cook the mixture 1 minute.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Remove the pan from the heat and let sit 2 minutes.

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Frying Pan

Transfer to a bowl and let cool to room temperature. Finish with the olive oil and season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

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Bowl

Equipment

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Masia Puigmolto Can Xa Brut Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.