Fish of all types has become a bigger part of my eating routine since my 2012 angioplasty, so I’m always open to new varieties. Arctic char is a fresh water fish that started making its way here in the 1990s from northern climes in Europe and Iceland.
It’s a bit of a cross between trout and salmon, with less fat than salmon, although it has a resemblance in terms of its somewhat pink color. It reminds me a bit of the steelhead trout I’ve blogged about here in the past.
Bon Appetit recently featured this recipe for roasted char. It sounds worth a try, once you take out the salt and cut the sugar. Fennel is a main ingredient, and you know how I love fennel.
Given how impressive this looks, it could be a great holiday meal, especially if you’re entertaining guests for a Christmas Eve festival of seven fishes, a tradition in southern Italy. I’ll add it to my 12 days of Christmas no-salt, no-fat, no-sugar recipes this year.
John