Crispy Skillet Arctic Char with Garlic Herb Butter Tips, FAQ & printable recipe

Tips for success

For the crispiest skin, use a fish spatula to press the fillets down gently for the first few seconds of searing – this ensures full contact with the pan.

Also, resist the urge to flip the fish too early; wait until the skin releases easily from the pan. If you're unsure, gently lift an edge with a spatula to check the color.

When basting, tilt the pan slightly so the butter pools, then use a large spoon to continuously spoon it over the fish. This not only adds flavor but also helps cook the fish evenly.

If the butter starts to brown too quickly, reduce the heat slightly. The sauce should be a light amber color, not burnt.

Variations

• Lemon-Herb Butter: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the butter along with the garlic and dill. The bright citrus cuts through the richness and adds a fresh, tangy note.
• Spicy Tomato Butter: Add a pinch of red pepper flakes or a small chopped chili to the butter when basting. The heat pairs beautifully with the sweet blistered tomatoes and the rich fish.
• Crispy Capers: Add 2 tablespoons of drained capers to the skillet with the tomatoes. They crisp up in the butter and add a salty, briny pop that complements the fish.
• Herb Swap: Replace the dill with a mix of fresh tarragon and chives, or use basil if you prefer a sweeter, aromatic note. Adjust the amount to taste.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 2 days. The fish will lose crispness but remain moist; use in salads or flake over pasta.

Freezer

Not recommended – the texture of cooked fish and the sauce will degrade when frozen.

Reheat

Reheat gently in a skillet over low heat with a splash of water or broth to revive the sauce. Avoid microwaving, as it will make the fish rubbery.

Store any leftover cooked Arctic Char in an airtight container in the refrigerator for up to 2 days. The skin will lose its crispness upon reheating, so enjoy it cold in a salad or gently flake it over rice. The butter sauce can be stored separately and reheated gently.

You can prep the ingredients ahead of time: score and season the fish, chop the dill, mince the garlic, and grate the Parmesan. Keep them refrigerated separately.

When ready to cook, simply heat the skillet and sear. This recipe is best cooked fresh, but the prep can be done up to a day in advance.

Serving ideas

Serve this Arctic Char immediately, straight from the skillet, with the blistered tomatoes and garlic-herb butter spooned over the top.

A final sprinkle of fresh dill and Parmigiano Reggiano adds a bright, savory finish. Pair it with a simple side of roasted potatoes, steamed greens, or crusty bread to soak up the delicious sauce.

For a more elegant presentation, transfer the fish to plates and spoon the sauce over. A glass of crisp white wine, such as Sauvignon Blanc or Chardonnay, complements the buttery, herbal flavors beautifully. This dish also works well as a main course for a dinner party, served with a light salad.

Frequently asked questions

Recipe card

Crispy Skillet Arctic Char with Garlic Herb Butter

Prep 10 minCook 10 minTotal 20 minServes 2

Ingredients

• 2 fillets Arctic Char (6 oz each), skin-on
• 1/4 cup fresh dill, chopped
• 3 cloves garlic, minced
• 1/2 cup aged Parmigiano Reggiano, finely grated
• 4 tbsp unsalted butter, cold, cut into cubes
• 1 cup vine cherry tomatoes
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tbsp neutral oil (such as canola or grapeseed)

Instructions

1. Pat the Arctic Char fillets dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with kosher salt and freshly ground black pepper. Chop the fresh dill and mince the garlic. Grate the Parmigiano Reggiano on the fine holes of a box grater to create a fluffy pile of Parmesan snow.
2. Place a cast iron skillet over medium-high heat and add the neutral oil. Heat until the oil shimmers and is almost smoking – about 2-3 minutes. The pan must be very hot to achieve a shatteringly crisp skin.
3. Carefully lay the Arctic Char fillets skin-side down in the hot skillet. Press gently with a fish spatula for a few seconds to ensure even contact. Cook without moving for 4-5 minutes, until the skin is deeply golden and crispy.
4. Add the cherry tomatoes to the skillet around the fish. Add the cold butter cubes, minced garlic, and half of the chopped dill. As the butter melts, tilt the pan slightly and use a large spoon to baste the fish and tomatoes with the foaming butter.
5. Continue basting for 2-3 minutes, spooning the garlic-herb butter over the fish. The tomatoes should blister and soften. Cook until the fish is opaque and flakes easily with a fork, and the internal temperature reaches 145°F (63°C).
6. Remove the skillet from the heat. Let the fish rest for 2-3 minutes on a plate or in the skillet off the heat. Spoon the blistered tomato-garlic butter over the fish, then sprinkle with the remaining fresh dill and the grated Parmigiano Reggiano. Serve immediately.

Contains: fish, milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

6 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.