Pan-Seared Arctic Char with Miso Gastrique

  • serves 4 - 6

"We source our char from a sustainable provider on the East Coast of Canada as well as one from the Northwest Territories. When choosing your Arctic Char from your local fish monger, ask for 2 lbs of fillets."

Courtesy of Chef Mike Pigot of Murrieta's. Photo by Boris Karn.

21 Ratings
Directions for: Pan-Seared Arctic Char with Miso Gastrique


Miso Gastrique

½ cup white miso paste

1 Tbsp Korean chili paste

1 ½ tsp fresh garlic, minced

1 ½ tsp fresh ginger, peeled and minced

2 Tbsp brown sugar

2 Tbsp fresh lime juice

2 tsp soya sauce

3 Tbsp sesame oil

1 tsp cilantro, chopped

1 tsp chives, chopped

Sustainable Arctic Char

2 lb(s) Arctic char fillets

sea salt

2 Tbsp canola oil

sesame seeds, toasted, for garnish


Miso Gastrique

1. In a blender, combine all ingredients except the cilantro and chives.

2. Remove mixture from blender. In a mixing bowl, add the cilantro and chives. Set aside.

Sustainable Arctic Char

1. Remove skin from fillets. Cut fillets into 5 - 5 1/4 oz portions.

2. On the "non-skin" side, gently season with sea salt.

3. Preheat oven to 375ºF. On stove top, heat up a large non-stick or cast iron pan.

4. Once pan is hot, just before the smoking point, add canola oil. Add in 3 pieces of Arctic char, "non-skin" side down.

5. Once they appear golden brown (3-5 minutes), remove fish and place on a sheet pan. Repeat with remaining pieces of char.

6. Before serving, finish Arctic char in oven, cooking for 6-10 minutes (depending on thickness of fillets).

7. Serve the Pan-Seared Arctic Char with 2-3 Tbsp of chilled Miso Gastrique and sprinkle with toasted sesame seeds.

See more: Asian, Dinner, Fish, Main

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