Marinated Arctic Char with Salsa Verde

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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1 tablespoon extra-virgin olive oil, plus more for cooking

Pinch crushed red pepper

2 sprigs fresh thyme, leaves coarsely chopped

1 clove garlic, smashed

1/2 lemon, zested

4 skin-on fillets arctic char

Kosher salt

Salsa Verde, for serving, recipe follows

Salsa Verde:

1/3 cup white vinegar

1/4 cup extra-virgin olive oil

3 tablespoons toasted pine nuts

2 tablespoons chopped dill

2 pinches crushed red pepper

Pinch kosher salt

1 clove garlic, crushed and minced

1 bunch parsley, leaves chopped

1 zucchini, green skin parts only, small dice

1/4 medium red onion, finely diced


  1. Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes. 
  2. Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more. Serve with the Salsa Verde.

Salsa Verde:

Yield: 2 cups
  1. Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary. Serve at room temperature.