Grilled Norwegian Arctic Char with Zesty Horseradish Cream

Introduction

Arctic Char is often described as the hidden gem of the seafood world, boasting a rich flavor profile that sits comfortably between the buttery fattiness of salmon and the mild, delicate texture of trout. This Norwegian-inspired recipe elevates this sustainable fish by searing it to perfection on the Arteflame grill, utilizing the flat cooktop to lock in moisture while achieving that coveted, crackling crispy skin that every chef desires. The star of the show, however, is the tangy horseradish cream. It cuts through the natural oils of the fish, offering a sharp, refreshing contrast that dances on the palate. Whether you are hosting an elegant outdoor dinner party or simply want to expand your grilling repertoire with something healthy and sophisticated, this dish brings the cool, crisp essence of the Nordic fjords right to your backyard fire. It is simple enough for a weeknight meal yet elegant enough for a special occasion.

Ingredients

The Fish

• 4 Arctic Char fillets (approx. 6 oz each, skin-on)
• 2 tbsp Extra virgin olive oil
• 1 tsp Coarse sea salt
• 1/2 tsp Freshly ground black pepper
• Lemon wedges (for garnishing)

The Horseradish Cream

• 1/2 cup Crème fraîche or full-fat sour cream
• 2-3 tbsp Prepared horseradish (drained, adjust to taste)
• 1 tbsp Fresh lemon juice
• 1 tbsp Fresh dill, finely chopped
• 1 tsp Dijon mustard
• Pinch of salt and white pepper

Instructions

Step 1: Prepare the Horseradish Cream

1. In a small mixing bowl, combine the crème fraîche (or sour cream), prepared horseradish, Dijon mustard, and fresh lemon juice.
2. Whisk the ingredients together until smooth and fully incorporated.
3. Fold in the chopped fresh dill and season with a pinch of salt and white pepper.
4. Cover the bowl and refrigerate for at least 20 minutes before serving. This allows the flavors to meld together and the horseradish to infuse the cream.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or wood logs.
2. Allow the grill to burn down until the cooktop reaches an optimal searing temperature (about 400°F to 450°F). You want the flat steel griddle hot enough to crisp the skin immediately upon contact.
3. Lightly oil the cooking surface with a paper towel dipped in vegetable oil to ensure a non-stick surface.

Step 3: Season the Char

1. Remove the Arctic Char fillets from the refrigerator and pat them very dry with paper towels. Removing excess moisture is critical for crispy skin.
2. Rub the olive oil over both sides of the fillets.
3. Generously season the skin side with coarse sea salt, and season the flesh side with salt and freshly ground black pepper.

Step 4: Grill the Fish

1. Place the fillets onto the flat cooktop of the Arteflame, skin-side down. Do not place them directly over the open center fire; use the flat steel surface.
2. Press down gently on the fillets with a spatula for 10 seconds to prevent the skin from curling up.
3. Let the fish cook undisturbed for about 3 to 4 minutes. You will see the flesh turning opaque from the bottom up. Wait until the skin releases naturally from the steel before attempting to move it.

Step 5: Finish and Serve

1. Once the skin is golden brown and crispy, carefully flip the fillets over.
2. Cook on the flesh side for just 1 to 2 minutes, depending on the thickness of the fillet, until the fish is just cooked through and flakes easily with a fork.
3. Remove from the grill immediately to prevent overcooking.
4. Serve hot, skin-side up to maintain crispiness, with a generous dollop of the chilled horseradish cream on the side.

Tips

Achieving the perfect grilled Arctic Char requires attention to moisture and temperature. The most crucial tip for this recipe is to ensure your fish is completely dry before it hits the grill. Any surface moisture will create steam, which results in soggy skin rather than that delightful crunch. Use paper towels to pat the skin until it feels tacky to the touch. Furthermore, manage your heat zones on the Arteflame effectively. You want a medium-high heat for searing; if the grill is too hot, the skin will burn before the meat cooks, but if it is too cool, the fish may stick. Finally, remember that fish continues to cook after it is removed from the heat source due to residual heat. Take the fillets off the grill just before you think they are perfectly done—when the center is still slightly translucent—to ensure a moist, tender final bite.

Variations

While the classic Norwegian combination of char and horseradish is timeless, there are several ways to adapt this recipe to suit different palates or dietary needs. If you cannot find Arctic Char, this recipe works exceptionally well with Atlantic Salmon or Steelhead Trout, though you may need to adjust cooking times slightly for thicker fillets. For those who enjoy a bit more heat, try adding a pinch of cayenne pepper or a few drops of hot sauce to the horseradish cream. If you prefer a lighter, dairy-free alternative to the sauce, you can create a vinaigrette using olive oil, lemon juice, freshly grated fresh horseradish root, and capers. Additionally, you can swap the dill for chives or parsley if you prefer a milder herbal note. Here are a few quick variation ideas to try:

• Citrus Infusion: Add orange zest to the cream and use lime juice on the fish.
• Smoked Flavor: Use smoked paprika in the seasoning rub for a deeper flavor profile.
• Dairy-Free: Substitute crème fraîche with a plant-based yogurt or mayonnaise blend.
• Herb Garden: Replace dill with tarragon for a French-inspired twist.
• Garlic Lover: Rub the grill surface with a cut clove of garlic before placing the fish down.

Best pairings

To create a truly authentic Nordic dining experience, pair your grilled Arctic Char with sides that complement its richness without overpowering it. The traditional Norwegian accompaniment is simple boiled new potatoes tossed with butter and dill, which act as a perfect vessel for any extra horseradish cream. A refreshing cucumber salad, thinly sliced and dressed in vinegar and sugar, provides a sweet and sour crunch that cuts through the creaminess of the sauce. Grilled asparagus or charred broccolini, cooked right alongside the fish on the Arteflame, adds a nice smoky vegetable element to the plate. For beverage pairings, look for a wine with high acidity to balance the fatty fish and spicy horseradish. A dry Riesling, a crisp Sauvignon Blanc, or even a light Grüner Veltliner are excellent choices. If you prefer beer, a light pilsner or a wheat beer works beautifully.

Conclusion

Grilled Arctic Char with Horseradish Cream is a testament to the philosophy that the best meals often come from the simplest ingredients prepared with care. The combination of the smoky, crispy-skinned fish and the cool, biting sauce creates a harmony of flavors that is both comforting and exciting. Cooking this on an Arteflame grill not only imparts a unique flavor that you cannot replicate in a kitchen pan but also turns the cooking process into a social event. Whether you are a seasoned pitmaster or new to flat-top grilling, this recipe is forgiving and rewarding. By following these steps, you are not just making dinner; you are bringing a slice of Scandinavian culinary tradition to your table. Gather your friends, light the fire, and enjoy the incredible freshness of this Nordic classic.