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

Tips for success

To achieve the crispiest skin, make sure the fish is as dry as possible before searing. Pat it with paper towels and let it sit at room temperature for a few minutes.

Scoring the skin not only helps it crisp but also allows the fat to render faster. Use a sharp knife and make shallow cuts—about 1/8 inch deep—in a crosshatch pattern. This also helps the fish cook more evenly.

When basting, tilt the skillet so the butter pools at one side, then use a spoon to continuously scoop it over the fish. This technique keeps the top moist and infuses every bite with garlic and dill flavor.

Don't let the butter brown too much; if it starts to smell nutty, reduce the heat. The sauce should be foamy and pale gold, not deep brown.

Variations

• Lemon Herb Butter: Replace the dill with fresh thyme and add the zest of one lemon to the butter. Finish with a squeeze of lemon juice for a bright, citrusy flavor that pairs well with any white fish.
• Spicy Tomato Butter: Add a pinch of red pepper flakes to the garlic butter along with a tablespoon of tomato paste. This gives the sauce a subtle heat and deeper tomato flavor.
• Caper and Olive: Stir in a tablespoon of capers and a handful of chopped Kalamata olives with the tomatoes. The briny, salty flavors complement the rich fish and butter sauce.
• Herb Crust: After scoring the skin, press a mixture of fresh breadcrumbs, grated Parmesan, and chopped parsley onto the flesh side before searing. This creates a crispy, flavorful crust.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter or water to prevent drying out.

Freezer

Not recommended—the texture of the fish and crisp skin will degrade upon freezing and thawing.

Reheat

To reheat, place in a skillet over medium-low heat with a splash of water or butter and warm gently until just heated through. Avoid microwaving.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The fish will lose its crispness, but the flavor will remain.

To reheat, place in a skillet over medium-low heat with a splash of water or butter, and warm gently until just heated through. Avoid microwaving, as it will make the fish rubbery.

The fish can be prepped up to 4 hours ahead: score, season, and refrigerate until ready to cook. The garlic and dill can be chopped and the cheese grated in advance. However, for the best texture, sear and baste the fish just before serving.

Serving ideas

Serve this Arctic char immediately after cooking, with the crispy skin facing up. Spoon the blistered tomatoes and garlic-butter sauce over the top.

A side of crusty bread is perfect for soaking up the extra sauce. A light green salad or steamed asparagus would also complement the richness of the dish.

For a more substantial meal, serve the fish over creamy polenta, mashed potatoes, or a bed of sautéed spinach. The buttery sauce pairs beautifully with any grain or vegetable. A glass of dry white wine, such as Sauvignon Blanc or Chardonnay, would be an excellent accompaniment.

Frequently asked questions

Recipe card

Crispy Skin Arctic Char with Garlic Herb Butter

Prep 10 minCook 15 minTotal 25 minServes 2

Ingredients

• 2 fillets Arctic char fillets (about 6 oz each), skin on
• 1/4 cup fresh dill, chopped
• 4 cloves garlic, minced
• 1/2 cup aged Parmigiano-Reggiano, finely grated
• 1 cup vine cherry tomatoes
• 4 tbsp unsalted butter
• kosher salt, to taste
• freshly ground black pepper, to taste

Instructions

1. Pat the Arctic char fillets dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, cutting about 1/8 inch deep, without cutting 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 aged Parmigiano-Reggiano on the fine holes of a box grater into a fine pile.
2. Place a cast iron skillet over medium-high heat and let it get hot for about 2 minutes. Add a drizzle of neutral oil (or a small pat of butter) and swirl to coat the bottom. The skillet is ready when a drop of water flicked onto the surface sizzles immediately.
3. Lay the Arctic char fillets skin-side down in the hot skillet. Press gently with a spatula for 5 seconds to ensure even contact. Sear without moving for 3 to 4 minutes, until the skin is deeply golden and releases easily from the pan. Flip the fillets and cook for 1 to 2 minutes more for medium, or until the flesh is opaque and flakes easily.
4. Add the cherry tomatoes to the skillet around the fish. Add the butter and let it melt and foam. Once the butter is foaming, add the minced garlic and half of the chopped dill. Stir gently to combine.
5. Tilt the skillet slightly and use a large spoon to scoop the foaming garlic-dill butter over the fish continuously for about 1 minute. The tomatoes will blister and soften as they cook in the butter. Continue basting until the fish is cooked through and the tomatoes are blistered.
6. Remove the skillet from the heat. Sprinkle the grated Parmigiano-Reggiano over the fish and tomatoes. Garnish with the remaining fresh dill. Let the fish rest for 2 minutes before serving, so the cheese melts slightly and the juices settle.
7. Using a fish spatula, carefully transfer each fillet to a plate, keeping the crispy skin on top. Spoon the blistered tomatoes and garlic-butter sauce over the fish. Serve hot, with the crispy skin as the centerpiece.

Contains: fish, milk

Estimated nutrition per serving

Calories

520

Protein

34 g

Carbohydrates

5 g

Fat

38 g

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