Grilled Arctic Char With Horseradish Crema
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2ounces fresh horseradish, peeled and coarsely grated (about ⅔ cup)
- 1½cups sour cream
- 1tablespoon Dijon mustard
- 2tablespoons finely chopped chives
- 2tablespoons chopped fresh dill, plus more for garnish
- 2 to 3tablespoons freshly squeezed lemon juice, plus wedges for garnish
- Salt
- 4(6-ounce) arctic char fillets (or use salmon)
- Olive oil
Nutritional analysis per serving (4 servings)
587 calories; 44 grams fat; 15 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 38 grams protein; 738 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
- Step 2
Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
- Step 3
Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
- Step 4
Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.
Private Notes
Comments
I disagree. The raw flesh of the fish is much more likely to stick to the grill grates and tear when you try to turn it.
By following the method in the recipe the skin protects the filet from sticking and, because it is covered while cooking, the flesh side is partially cooked before you turn it over (briefly) to finish. If the entire filet was well oiled to begin with this will yield a beautiful and well cooked result with a
subtle smokiness.
I often grill fish without turning it at all (skin side down). With the grill covered, it cooks through just fine and isn't at risk for falling apart.
Always place the flesh side of the fish down on the grill first then turn it over and the skin side will hold the flesh together when you remove it.
The star of this dish is the horseradish cream! I have started making it as an accompaniment to other dishes as well- such a treat!
Was just so so… the cream recipe was a lot as we grilled the fish and used the sauce to dollup. I made 1/2 a recipe as we only had 3 people and other sides. used prepared horseradish not root. Added more lemon juice.. had to play with the horseradish to get the hotness we like. Made it in hot cast iron pan as opposed to right on the grill.
The horseradish lemon crema is a lot of flavor - really bright and explosive and heavenly. You could put it on anything - baked potato, rice, as an app dip, on a steak. This one is on the repeat list...