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
1
Preheat the fryer to 350 degrees F.
2
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
3
Preheat the grill, a grill pan or a nonstick saute pan over high heat.
Equipment you will use
Grill Pan
Grill
Frying Pan
4
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
5
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
6
Transfer to a paper-towel-lined sheet tray and immediately sprinkle with salt.
Ingredients you will need
Salt
7
Plate the fish rub-side up, topped with the crispy skin.
Ingredients you will need
Fish Seasoning
8
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
9
Heat a large saute pan over medium heat.
Equipment you will use
Frying Pan
10
Combine the tomatoes, olives, capers, oregano, thyme, garlic, jalapenos and red onions in a medium bowl.
Ingredients you will need
Red Onion
Jalapeno Pepper
Tomato
Oregano
Capers
Garlic
Olives
Thyme
Equipment you will use
Bowl
11
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
12
Remove the pan from the heat and let sit 2 minutes.
Equipment you will use
Frying Pan
13
Transfer to a bowl and let cool to room temperature. Finish with the olive oil and season with salt and black pepper.
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.