Smoked arctic char from Brewery Vivant

Local Grand Rapids brewery and community advocate, Brewery Vivant has graciously provided us with one of the very best in their delicious food selection.  This recipe is for Smoked Arctic Char is colorful, flavorful and an all-around healthy option.  Sous Chef for Brewery Vivant, Chris Vander Meer, pairs the dish with corn and bell pepper relish, lemon vinaigrette, and citrus dressed greens.

Arctic Char

Ingredients:

Arctic Char (6oz per person/filet)
1 T grape seed oil
Salt and pepper, to taste/season

Directions:

Cut fish into 6oz portions, smoke for 4 minutes, and cool.  With a knife, score the skin side of the fish with 3 cuts.  Season with salt and pepper.  Heat a sauté pan until almost smoking and add 1 T of grapeseed oil.  Place the filet in the pan with skin side down and cook until skin is brown.  Flip over and reduce heat.  Continue cooking for 2 minutes before removing from pan.

Corn Relish

Ingredients:

5 ears of fresh, local corn
¾ cup shallots, diced small
1 cup red peppers, diced small
2 garlic cloves, minced
¼ cup cilantro, minced
1oz olive oil
½ lemon, juiced and zest
1oz champagne vinegar
Salt and pepper, to taste

Directions:

Trim the corn kernels off the stalks and “milk” the stalks.  Mix all ingredients together with the salt and pepper.

Charred Lemon Vinaigrette (to dress fish)

Ingredients:

3 lemons, cut in half lengthwise
1 small shallot, sliced in half
¾ cup canola oil
½ T Dijon mustard
Salt and pepper, to taste
1 lemon, to finish

Directions:

Grill the lemons and shallot until both are charred.  Squeeze the lemons with a strainer to remove the seeds.  Put the lemon juice, shallot, and mustard in a blender to puree.  Slowly add the oil to incorporate and emulsify.  Season with salt and pepper to taste.  Add reserved fresh lemon for its juice and to brighten the flavor.

Citrus Dressed Greens

Ingredients:

Fresh arugula
Olive oil
1 lemon
Salt and pepper, to taste

Directions:

Just toss arugula with a little olive oil and a squeeze of lemon juice.  Season with salt and pepper to your liking.

Don’t forget to share pictures of your Smoked Arctic Char on our Facebook and Twitter pages!

Photo credit: stevendepolo

Kristin Coppens

About Kristin Coppens

Kristin Coppens is responsible for BCBSM coverage of the West Michigan, Northern Michigan, and Upper Peninsula regions. Kristin is a writer, social media enthusiast, and information junkie. A self-proclaimed foodie, techie, and political nerd, she is a dedicated promoter of Grand Rapids community development, urban engagement, arts, healthcare, wellness, supporting and buying local, entrepreneurism, and the city as a whole.
 
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