Contains: Seafood, dairy, potentially soy. Is: Gluten-free, nightshade-free, simple and easy.
This recipe uses leftover Japanese wafu dressing from the earlier Japanese salad and dressings blog post. As noted there, if you switch out the soy sauce/tamari for coconut aminos, you can be soy and legume free. (In order to get seasonal posts in, I don’t always post recipes these days immediately after making them.)
If you don’t have Arctic char, you could use one of various types of salmon, trout, or steelhead trout – well, just about any type of vertebrate/finned fish you like. Depending on type and filet thickness, you may have to adjust cooking times accordingly.
I remove skin if my fish is from an uncertain source (or is scale-y). Other than Arctic char (which is sustainably farmed in lakes – typically in Canada or Iceland) I do remove skin from farmed sources if I end up eating those. Otherwise, up to your preferences. You could also cook this with the skin on, and just not eat it at the table. It removes very easily upon being cooked, and if you do cook it with the skin on, this helps with removal from the pan without having the fish fall apart (depending on how long it’s been cooked).
Prep Time: 5 minutes.
Cook Time: generally, 12-15 minutes.
Rest Time: 2 or 3 minutes.
Cuisine: Seafood of random cuisine.
Leftovers: Up to about 3 days, you can re-heat or better yet add the fish to a salad.
Arctic Char with Sesame Wafu Dressing, Lime, and Cream Cheese
- Arctic char fillet, about 15 ounces (400 grams plus or minus).
- 2 ounces / 55 grams cream cheese, preferably full fat.
- Juice of 1/2 – 1 lime. Depends on your preference and on the juiciness of your lime.
- 1/2 teaspoon dill, either fresh or home frozen is best.
- Freshly ground pepper to taste.
- 1.5 – 2 ounces sesame wafu dressing. (See my earlier recipe).
Pre-heat oven to 350 F / 177 C.
Cut the fillet in half, and if you desire, remove the skin.
Place on a lightly oiled baking pan, and season with the cream cheese, lime, dill and ground pepper, half on each fillet. Bake for 12-15 minutes, depending on thickness and preferred done-ness. I do like mine medium rare – the interior flakes nicely and is still somewhat soft.
In a microwave, nuke the sesame wafu dressing for 30 seconds. Plate the filets, then pour half of the liquid over a fillet, the other half over the second. Serve.
Alternatively, if you prefer not to use a microwave, before the fish finishes cooking, heat the dressing in a very small pot, just to a simmer, and use accordingly.
For a backup note, here is the Wafu Sesame Dressing I use:
For the Wafu Sesame Salad Dressing: Wafu Salad Dressing (with slight adaptations).
- 9 tablespoons avocado (or other neutral) oil
- 3 tablespoon finely grated onion, along with any juices generated.
- 9 tablespoons low sodium, gluten-free soy sauce/tamari/coconut aminos
- 9 tablespoons rice vinegar (the plain stuff, not containing sugar or salt)
- 8 tablespoons sugar
- 1.5 tablespoons toasted white sesame seeds.
Mix together. It will separate out rapidly so shake before dispensing.
Oh, just a note for those of my audience who follows homesteading notes: Yin, an Australorpe, helped hatch out a cross between a silver-laced Wyandotte and a buff Orpington, on Tuesday. Yin is definitely the foster mother, and takes good care of this young-un, despite some issues with her other new born foster or otherwise a couple chick deaths just prior to this.
As of right now, mother and child are doing fine. Second grand-chick to be “born” on this homestead! Hoping this one is able to carry on his/her (possibly diverse) lineage! Dad is definitely Tiny Dancer, silver-laced Wyandotte.
Genetic mama: Either Eowyn or Fimbrethil, buff Orpingtons.
Yeah, I am a Tolkien fan.
This party-happy fish dish is reveling in, and partaking of various Link-Ups. Go drop over to: