Nut Crusted Arctic Char

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Nut Crusted Arctic Char

Serves 4.

1 cup (250 grams)     unsalted nuts, finely chopped (walnuts, hazelnuts, pecans – use leftovers from your Christmas baking)
4                                    Artic char, salmon or trout fillets
1 tbsp (15 ml)             canola oil
salt/pepper to taste

Cranberry Orange Butter Sauce

¼ cup (55 grams)        butter
1 tbsp (15 ml)               cranberry sauce, canned is fine
Juice of one mandarin orange

Season the fish with salt and pepper.  Place the finely chopped nuts onto a flat plate or surface.  Coat one side of the fillet with the crushed nuts by placing the fish on top of the nuts and gently pressing to make sure that the nuts adhere to the fish.

Heat the oil in a non stick skillet on medium high heat. Ensure the oil is quite hot so the fish can get a nice crust. Fry the fish nut side down. Cook the fillet approximately 3-5 minutes. Gently flip the fillets and cook an additional 5 minutes. Do not overcook.  Remove fillets from skillet and keep warm while making the sauce.

In a small sauce pan or skillet, heat the butter until foam subsides. Ensure butter does not brown. Remove butter from heat.  Stir in cranberry sauce and mandarin juice. Add salt/pepper to taste. Pour over nut crusted Arctic Char and serve.

Make ahead tip:
Fry the fish, nut side down as described in recipe. Remove fillets from skillet and place on a parchment lined baking sheet and refrigerate until ready to serve.  Pre heat oven to 400 degrees.  Bake fillets for 5-7 minutes. Remove from oven and top with cranberry orange sauce and serve.