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Pan-Seared Arctic Char with Lemon Butter

Flaky, buttery Arctic char fillets pan-seared to crispy skin perfection and finished with a bright lemon butter sauce.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Scandinavian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 arctic char fillets 6 ounces each, skin on
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic thinly sliced
  • Juice of 2 lemons about 1/4 cup
  • 2 tablespoons fresh dill chopped (or 1 teaspoon dried)
  • 1/2 teaspoon red pepper flakes optional

Equipment

  • 12-inch stainless steel or cast iron skillet
  • Paper towels
  • Instant read thermometer
  • Tongs or thin fish spatula
  • Small saucepan
  • Measuring spoons and cups
  • Cutting board and sharp knife

Method
 

  1. Remove the fish from the refrigerator and let it sit at room temperature for 10 minutes.
  2. Pat both sides of each fillet completely dry with paper towels to ensure crispy skin.
  3. Season both sides of the fillets evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
  4. Heat a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil, heating until the oil shimmers.
  5. Place the fillets skin-side down in the hot skillet and sear without moving for 4 to 5 minutes until the skin is golden and crisp.
  6. Flip the fillets, add 1 tablespoon of butter to the pan, and cook for 3 to 4 minutes while basting the fish with the melted butter.
  7. Transfer the cooked fillets to a warm plate, reduce heat to medium, add the remaining 2 tablespoons of butter and sliced garlic to the skillet, and cook for 30 seconds until fragrant.
  8. Stir in the juice of 2 lemons and 2 tablespoons fresh dill, then pour the warm lemon butter sauce over the fillets and sprinkle with red pepper flakes if desired.

Notes

Serve immediately while hot and drizzle with any remaining lemon butter sauce. The internal temperature should reach 145°F at the thickest part for perfect doneness.