Baked Arctic Char With Honey Soy Marinade

This #baked #arctic #char #fillet with honey soy marinade makes for one easy (and scrumptious) seafood dinner that's sure to be a family favourite!

https://www.snappersfish.com/post/baked-arctic-char-with-honey-soy-marinade

Ingredients

• 6 tablespoons soy sauce, use regular, gluten free or low sodium (whatever you prefer)

• 4 tablespoons honey

• 1 tablespoon minced fresh ginger

• 4 teaspoons sesame oil

• 2 teaspoons sriracha

• 4 cloves garlic, minced

• 1.5 pounds arctic char fillet (whole side), skin on and bones removed

Garnish Ideas (optional)

• Sesame seeds

• Green onion, sliced

• Cilantro, chopped

• Microgreens

• Chili pepper, sliced

• Lime wedges/juice

Instructions

• Make the marinade/sauce: In a small dish, whisk together the soy sauce, honey, ginger, sesame oil, sriracha, and garlic. Remove half of it and place it in another small dish for use later once the fish is baked.

  Note: Half of the this soy sauce mixture will be use for the marinade and the other half will be used for the sauce once the arctic char is baked.

• Pat the arctic char dry with paper towels to remove any excess moisture, then place the arctic char into a baking dish that's big enough to fit it.

• Pour half of the soy sauce mixture over the arctic char and then turn the fish over to ensure it's well-coated in the marinade. Let it marinate for 30 minutes. Meanwhile, preheat the oven to 400 degrees Fahrenheit for use shortly.

• Line a sheet pan with parchment paper

• Remove the arctic char from the marinade. Scrape off most of the minced garlic and ginger.

• Place the arctic char, skin side down, onto the prepared sheet pan and bake in your preheated oven for 12 to 15 minutes or until it's cooked through, opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).

  Note: Time can vary, depending on the size/thickness of your fillet. The fillet used in this recipe was about 1-inch thick at the thickest part. Check on at the 12-minute mark and see how it is. If it isn't cooked, continue cooking until it is.

• While arctic char is cooking, place the reserved remaining half of the soy sauce mixture into a small/mini saucepan. Give it a good stir. Heat it over low heat, stirring regularly, until it's reduced/thickened slightly, heated through, and coats the back of a spoon.

  Note: If you don't have a small/mini saucepan, you can use a small frying pan. There is only a small amount of sauce, so it should reduce and heat through rather quickly.

• Once the fish is cooked, drizzle or brush the thickened sauce over it. Garnish to taste (if desired) with any of the garnish ideas. Portion, serve and enjoy (it's great with rice or a salad).

Notes

• You can often find "smoked" arctic char or simply a "natural" fillet arctic char. The straight-up natural arctic char fillet is used in this recipe.

• For presentation purposes, I don't fold under the tail of the fillet. As that is the thinnest part of the fish, it cooks more quickly than the centre portion does. You can fold the tail end underneath (as to not overcook) if you wish.

• For this recipe, the fillet was left whole (but you can cut into smaller portions).

• The recipe has been updated slightly to increase the sauce amount.