When I learned the garden market just a couple blocks from my home sold sustainably farmed, local Arctic char, I had to pick some up. Here’s a simple recipe with just the right balance of salty and sweet. If you prefer things more sweet, brush once more with maple syrup as soon as you remove the fish from the grill. This recipe will work equally well with salmon or trout. Just check the OceanWise website or app to ensure whatever fish you chose is sustainable.
If you’re not familiar with the term, “indirect heat” means to turn one of your grill’s burners on high enough to maintain the desired temperature while cooking the food on the opposite side where the burner is turned off.
Time: 60 minutes
Serves: 4
Ingredients:
450g skin-on Arctic char fillet
2g kosher salt
1g fresh ground black pepper
15ml maple syrup
Preparation:
Combine salt and pepper, then sprinkle evenly on flesh-side of char. Refrigerate for 30 minutes.
Pre-heat your grill to 100C set up for indirect heat. Prepare a smoke box with hardwood chips of your choice or place chips in a foil pouch, making holes in it with a fork.
Brush flesh side of fish with maple syrup.
Place smoke box or foil pouch over burner. Place fish on indirect side of grill. Close lid and cook for 30 to 40 minutes until internal temperature reaches 55C.
Serve immediately.