Arctic char is a great choice for dinner tonight.  Char has a mild, almost salmon like flavour coupled with a firm texture and nice fattiness.  The skin on char is thin and delicate, which, when cooked crisps up nicely in a pan and is delicious.

Char is a part of the Salmonidae family (which includes salmon and trout).  Char, unlike salmon, do not die after spawning and can live up to 25 years.   Our char is sustainably farmed in Iceland and has the Ocean Wise seal of approval.  You can feel good about eating this fish.

Never cooked char before? No problem!  Try this recipe.

Pan Seared Char with Orange Rosemary Cream Sauce and Wild Rice



  • ½ cup orange juice (freshly squeezed or from concentrate, which ever you have on hand)
  • ½ cup white wine
  • 2 tablespoons orange zest
  • 1 sprig of rosemary
  • 2 tablespoons of 35% whipping cream
  • 2 pads of cold butter
  • 8 orange segments
  • salt & pepper to taste


  • 4 fillets of char
  • 1 tablespoon of olive oil
  • salt & pepper to taste
  • 2 cups cooked wild rice



In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary.  Reduce to ½ cup of liquid and strain (if you prefer a more rustic look straining is not necessary).  Over medium heat whisk in the cream and bring to a low boil.  Turn heat to low and whisk in cold butter cubes.  Remove rosemary sprig and season with salt and pepper, keep warm while you cook fish.

In a skillet over medium heat add olive oil.  Season fish with salt and pepper, then add to the hot pan.  Allow fish to cook until golden brown (about 2 to 3 minutes per side)

Remove fish from pan place on the bed of cooked wild rice.  Add the warm sauce around and over fish.  Garnish with chopped rosemary and orange segments.