Grand prize winning recipe from the National Restaurant Association “Hot Chef” Grilling Challenge.
Serve with “Cucumber, Fennel and Radish Salad.”
Grilled Arctic Char with Maple Dijon Glaze
Ingredients
- 1 Tablespoon Dijon mustard
- 2 Tablespoons maple syrup
- Juice of 1 lemon
- 1 Tablespoon melted butter
- 4 6-ounce Arctic Char fillets
- Salt
- Freshly ground pepper
Instructions
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
- Whisk together the mustard, maple syrup, lime juice and olive oil. Set aside.
- Season the Arctic Char with salt and pepper.
- To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side up, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
- To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side up, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
- *Cooks’ note: If you can’t grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total.
- Brush both sides with maple-mustard glaze, and serve with Cucumber, Fennel, and Radish Salad. Serves 4.
Recipe by Kristina Vanni
Photo by Kristina Vanni
