Roasted Arctic Char with Fennel, Onions, and Potatoes

Salmerino Alpino Arrostito con Finocchio, Cipolle, e Patate

Arctic Char 1

I think the fishmongers have learned my shopping habits and display their “wares” accordingly. Oh, I enter the store with a list in-hand but, unlike for most, my list is merely the starting point. I need to walk around the store before the real buying begins — and that’s where my fishmongers enter the picture. Knowing that I will come their way, they never fail to have something on display that is sure to catch my eye, and then they simply reel me in. One week it might be a collection of the smallest and sweetest of clams. Another time, it could be merluzzo so fresh I expect them to flap around in the display case. Not so surprisingly, last week, after writing that I was on a mission to find a 1 lb. octopus, I saw the octopus of my dreams perched atop its smaller, inferior brethren and I swear one of its arms motioned for me to come over and have a look. Coincidence? I think not.

It should come as no surprise, therefore, that when I walked up to the counter recently, there, in the center of the display, where only the week before rested snow-white fillets of cod, was today’s arctic char. With flesh more red than salmon (see Notes), these fillets were farm-raised, most likely in tanks on land. (Thank you, Seafood Watch.) Of course, I bought a nice fillet, just like the fishmonger knew I would.

Stepping away from the counter, I realized I didn’t know what to do with my purchase. My only experience with the fish, if you can call it that, was to watch it prepared on “Iron Chef.” The one thing I did know for certain was that I should cook it that night. What’s the point of buying fresh fish if it’s going to sit in the fridge or, worse yet, the freezer, waiting to be called into duty? Moments later with phone in-hand, I googled “arctic char recipes” and, lo and behold, one of the search results was a recipe from Seafood Watch. That is the dish I’m sharing today, with a couple of modifications to suit my tastes.

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Ingredients

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Roasted Arctic Char with Fennel, Onions, and Potatoes Recipe

Ingredients

  • 12 oz (340 g) arctic char fillet
  • 1 large bulb of fennel, sliced thick
  • 1 medium red onion, sliced thick
  • 12 new/fingerling potatoes, halved and quartered to make them equally sized
  • 1 orange, juice and zest, divided
  • 1/4 cup balsamic vinegar
  • 1/4 cup orange juice
  • 2 tsp brown sugar
  • 1/4 cup olive oil, divided
  • salt & pepper
  • fennel fronds, chopped
  • orange slices, garnish

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Veg Cooked

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Directions

  1. Pre-heat oven to 450˚ F (235˚ C). Place 1 oven rack in the upper third of the oven, and, another rack in the lower third.
  2. Place potatoes in a baking dish, season with salt, pepper, and 2 tbsp olive oil. Stir to evenly coat. Place on upper rack in the pre-heated oven and roast for 20 minutes.
  3. Place fennel and onion into a bowl. Add half of the orange zest, the rest of the olive oil, and season with salt and pepper. Gently mix to evenly coat the ingredients.
  4. Lightly oil and season both sides of the arctic char. Place on a lightly oiled baking sheet.
  5. After 20 minutes, add the fennel and onion to the potatoes and stir to combine. Return to oven for 15 minutes.
  6. After 15 minutes, place the baking sheet with the arctic char on the lower rack of the oven. Stir the roasting vegetables and return to the oven’s top shelf. Continue to roast for another 10 to 12 minutes, depending upon the thickness of the fish fillet. The fillet is cooked when the flesh flakes easily and is opaque in the center, not translucent.
  7. Meanwhile, place remaining orange zest, balsamic vinegar, orange juice and brown sugar into a small sauce pan over med-high heat. Bring to a boil, lower the heat, and reduce sauce to the consistency you desire.
  8. When fish is cooked, remove to a plate and serve with the roasted vegetables. Drizzle sauce over both fish and vegetables and garnish with a sprinkling of fennel fronds. Place orange slices on the plate, the juice of which may be squeezed on the fillet.

Inspired by a recipe found on the Monterey Bay Aquarium: Seafood Watch site.

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Roasted Arctic Char 2

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Notes

As mentioned, the flesh of arctic char can be more red than salmon — usually indicating the fish has been farm-raised — but it can be a lighter hue, as well. It is said to taste like a cross between salmon and trout, and not quite as strong as salmon. For this reason, some may feel it tastes a bit more like trout. As a general rule, prepare arctic char as you would salmon and you will not be disappointed.

The Monterey Bay Aquarium created and maintains the Seafood Watch site and App. The App is free and can be loaded into your Apple or Android smart phone and tablet. It is meant to encourage us, the consumers, to purchase seafood that is “fished or farmed in ways that don’t harm the environment.” The App rates seafood as “Best Choice” and “Good Alternatives”, as well those which we should “Avoid.”  Whether at the market or in a restaurant, I use the App to guide my seafood purchases. Unfortunately, Seafood Watch only covers the United States and Hawaii, though there may be a similar App for your corner of the World.

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It’s déjà vu all over again …

Homemade dog jerky

Recently, “hits” on my dog jerky post have soared and it has become this blog’s most popular post for each day since dog treats came back into the news. Once again, something in store-bought jerky treats is causing dogs to become ill and far too many have died. (TIME: The FDA has No Idea Why Jerky Treats Are Killing Hundreds of Dogs.) Every dog that I have owned has loved these treats but they are hardly worth the risk, especially when it is so easy to make jerky at home. Before you buy another bag of jerky for your dog, please click HERE to see how easy — and inexpensive — it is to make your own beef & chicken jerky for your pupster.

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Coming soon to a monitor near you …

Apple Cake Preview

Aunt Mary’s Apple Cake

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224 thoughts on “Roasted Arctic Char with Fennel, Onions, and Potatoes

  1. OK – first you made me laugh with your comment about the octopus waving you to “come get me”, then you made me aware of something I’d had no idea of – dogs can die from Doggy Jerky… then… you absolutely KILLED me with your last photo… the one of the upcoming “Aunt Mary’s Apple Cake”!! And, as always, your recipe for Arctic Char looks wonderful !!

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    • Thanks, Cecile. Finding that recipe was really a lucky stroke. And, yes, Aunt Mary’s cake is a good one and that’s salted caramel sauce poured over it. Both went very well together. I was surprised to see that jerky treats were back in the headlines again. I’ll never buy them again, no matter what assurances are given.

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  2. I love it when I go marketing and I see things that just leap into my arms. Only yesterday I went to market intending to keep my mom company as she bought carrots and ended up with a bag of cauliflower, winter squash and cabbage. When destiny calls…

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  3. Wonderful recipe, this Arctic Char. And I plan to make it very soon. A non-red meat, and very low to zero fat diet has recently been imposed upon me due to some health issues. I will definitely be visiting the Seafood Watch site, thanks for that link!

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    • I hope changes in your diet will take care of what ails you, Angeline. This is a great fish to add to your diet. It’s got great taste, is visually appealing, and some say it is one of the most nutritious seafoods available.
      Seafood Watch has become my bible. I pull it up on my phone as I approach a fish counter and it helps me to decide what to buy. No more worrying if this fish or that one is sustainable.

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  4. I’m intrigued! For a moment there I thought it was salmon! I don’t think I’ve ever had or seen arctic char around here. Does it taste like salmon? Your recipe looks wonderfully delicious John, thanks for sharing this with us!

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    • You’re welcome, Anne. Char does look like salmon but most think it tastes closer to trout. It’s every bit as nutritious as salmon — maybe more so — but it’s not as strong tasting. You may have walked right by it in a display case because it does look so much like salmon. I hope you do find some. I’d love to see how you’d prepare it.

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  5. Oh goodness John, I love these flavors if balsamic, orange juice and the potatoes too! That’s a great story about them knowing your coming at the store and put on the great display for you. I love the show Iron Chef, haha!!

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    • Thanks, Brandi. My family never cooked fennel, preferring to eat it raw like crudités. So, when I cook with it now, it is always a surprise to taste how good it is. This dish was entirely new for me and a real treat.

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    • Thanks, Roger. As I recall, Char is rather rare now in the UK, though it is more common in Scandinavia — that’s probably where yours comes from and reason for it being frozen. I bet a number of fish would do well with this mix of flavors and I can’t wait to experiment with each one. 😉

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  6. Fish and fennel is such a delicious combination. Thanks for reminding me, as we are having some whole sea bass today and fennel would be perfect!

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  7. Your description of the visit to the fishmonger store is so humorous and accurate. I too find myself going to a store with a list, only to end up buying something else altogether! 😀
    The combination of fennel and orange is a favorite of mine, and the dish looks so very very tasty. Thank you for sharing and inspiring.

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    • Thank you so much. Judging by others’ comments, you and I are not alone. Many of us enter the grocery with a list and ignore it once the store’s threshold is crossed. I must say though, my meals would be far less interesting if I never strayed from the list. 😉

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  8. – I have only used fennel in salad. This combination of the vegetables sounds marvelous, especially with the orange zest, juice and balsamic vinegar, an excellent accompaniment to the fish.
    – Looking forward to your Aunt Mary’s Apple Cake!!! 😛

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    • Funny you should mention that. My family never cooked fennel. It was served fresh, like crudités, with a dipping sauce called, pinzimonio. The first time I served cooked fennel was for my Mom and Zia, some 15 years ago. I roasted a sea bass on a bed of fennel. I’ve been cooking with it ever since. 🙂

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  9. You painted a wonderful image of your visit to the fish mongers. I can only imagine that when the fish hear you coming into the shop they make themselves look attractive and hope to catch your eye! Knowing that they will be in safe hands. But, what really caught my eye was the doggie treats. Since our dog’s kidney stone we watch everything he eats. Shall be looking into to making them. Thank you John for posting the recipe.

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    • My fishmongers aren’t fools. They know a sure sale when they see one. I shop on Friday mornings and they plan accordingly. 🙂
      I started making my own jerky treats last year, after the first reports of problems. I’m shocked and angry that apparently nothing was done because the problem has resurfaced, killing hundreds of dogs. Jerky treats are easy to make in the oven and even easier if you have a dehydrator. I’ll never buy my dog another jerky treat. It’s just not worth the risk. Feel free to ask if you’ve any questions once you read the recipe. I’ll get back to you ASAP. 🙂

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  10. What a beautiful dish John! I love the idea of roasted fennel and potato to be served alongside the Arctic Char… with that sweet, sticky, balsamic glaze drizzled over the top! It looks absolutely delicious. Wonderful that you select the freshest looking fish/seafood in the fishmongers and then find the best possible way of preparing it – very admirable indeed! Margot

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    • Thank you, Margot, for the nice compliments. I learned my shopping habits from the best, my Dad. We were quite young and we accompanied him to the markets on Sunday mornings, after church. He squeezed, sniffed, and tasted everything before buying and whatever he bought was in season. He knew the people behind the counters and trusted their judgement. They, in turn, had a customer sure to show up every Sunday morning. Unlucky for Dad, there was no google to help him out. Google has become my shopping assistant and use it just about every time I’m in a grocery. Even if I’m looking at a new recipe, I’ll leave that store with all of the ingredients I need. Rarely do I have to leave home because I’m missing something. 🙂

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    • I doubt if you’ll se arctic char, Mandy, unless it’s frozen. It’s only found in Canada and northern Europe. It can be found in the UK, too, but its numbers are dwindling. Not to worry, I’ll be sure to have some when you’re here. Aunt Mary’s cake, on the other hand, is a snap to make — and it’s very good! 🙂

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  11. I’m very much looking forward to the apple cake recipe – that looks amazing. I love the way you shop and it’s great you shop in places where the store-holders know you and look out for you! I think that’s the best way to shop and you get the best from the vendors. I love the look of your fish dish and I think the balsamic vinegar would add a lovely flavour xx

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    • Thanks, Charlie. When Zia told me of the recipe, I couldn’t wait to bake it. The salted caramel sauce is my idea — and it worked great! My Dad taught me well. He knew all of the people behind the counters and benefitted from it. I’ve seen it suggested on cooking shows that one should get to know a butcher and fishmonger, even if at your local grocery. It’s true. Mine will stop me and point out some deal or something very fresh. Google really came through for me with this recipe, Charlie. The combination of flavors was quite tasty.

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  12. FYI and readers from downunder we also have a free sustainable seafood app available from the usual sources. Dog jerky made in China was banned here a few years ago after the were proved to cause major doggy health issues. Our beloved friend only gets homemade too! Because I can sub char with salmon its on the must try list. So, the octopus, did you take him home and weave your magic?

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    • A couple of your countrymen have mentioned apps for Down Under. I’m glad. I wish we had banned those treats when problems were first reported. The current rash of deaths would never have occurred if we had. Hopefully, something will be done this time. Yes, I bought that 8-egged beauty and will bring it with me when I visit Zia next. She’ll love it!

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  13. Oooo! Polka-Dot Fish! It’s good to see it more readily available these days…
    As a Former Fishmonger, I can tell you that YES, they have noticed your shopping habits, and YES they are trying to tempt you. There’s nothing more fun than introducing people to new tastes, or having good customers with adventurous palates. 🙂

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    • I knew it!!! I thought I saw a string manipulating that octopus leg, giving me that “come hither” movement. 🙂
      Last week, I was picking some fresh green olives. I wanted to try curing them again this year. Out of nowhere, the fishmonger appears, asks how I planned to cure them, and then proceeded to tell me how to cure them using lye. It’s kind of nice knowing that the fishmonger has my back. 🙂

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  14. This is a post that not only makes us environment conscious but also energy efficient. Thanks for breaking down the cooking times of the vegetables and the char so all cook in the oven using the same temp and are table ready at the same time.
    Very artistic arrangements of the char and veggies. I know I will enjoy this dish very much. Balsamic vinegar is one of my favorite vinegars. Did you purchase the octopus that was waving at you?

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    • Thank you so much, Norma. Truth be told, I’e quit trying to cook the potatoes and veggies together at the same time. One of them is either partially cooked or over-done. Starting the potatoes first and then adding the vegetables insures that everything is properly roasted. Yes, I did buy the waving octopus. He’s in my freezer and I plan to bring him with me the next time I visit Zia. 🙂

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  15. I don’t think I’ve ever seen Arctic Char before but could easily substitute this for salmon or trout or other red fleshed fish, What a great combo fennel and orange is, perfectly complimented! John, did you have to finish your post with that decadent apple cake? I have a sweet craving now, mmmmm yum! x

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    • From what I’ve learned, I don’t think arctic char is available to you in OZ, or, it is a very expensive item should you find it. It is found in Canada, Scandinavia, and in some areas of the UK, although it is endangered there. I’ve got the apple cake post just about finished. I need to bake another. It was really good! 🙂

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  16. I’ve not heard of Arctic Char before, but your recipe has whetted my appetite to try some very soon. I hope I can find a delicious piece at my favourite fish counter. Thanks so much for the recipe, and I look forward to Aunt Mary’s apple cake with that yummy looking sauce. 🙂
    I love the minds-eye vision of you being ‘reeled in’ by the fishmonger. 😀

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    • Thank you. I hand’t heard of arctic char either until about a few years ago, when it was the secret ingredient on Iron Chef. This was the first time I saw it in a store but, then again, I may have walked right passed it, thinking it was an especially red salmon fillet. I’m glad I stopped this time and google really came through with a winning recipe. I hope you can find char and try this dish. Beware though, of the fishmonger’s hooks. Once you’re caught, the only way off is to buy something. 🙂

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    • Thanks, MD, and I agree. Had I just walked by, I would have thought it was salmon. Once I stopped, I noticed the color and I’ve not seen salmon that red. From what I’ve read, arctic char can be found in the UK but it numbers are greatly reduced. Chances are, the arctic char you’ll find is from Scandinavia. I hope you do find it. I’d love to see how you’d prepare it.

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  17. I love both salmon and trout, so I bet I’d love arctic char, too! I will have to keep an eye out for it when I’m making my own grocery rounds (what stores do you frequent?). I’m also a sucker for roasted potato recipes and yours looks delicious.

    I will be here anxiously awaiting Aunt Mary’s Apple Cake – it looks too good!

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    • Thanks, Susan. Yes, I’m sure you’d love char, too. I bought the 1 lb octopus at Caputo’s in Elmwood Park (2400 N. Harlem). I bought the arctic char at Marianno’s at about 5400 N. Elston Ave in Chicago. It’s a relatively new store and I like shopping there. If you get there via Foster Ave, be aware that there are speed cameras now from about Pulaski (4000 W) to Cicero (4800 W).
      South on Elston Ave, at about 4420 N Elston, is the FishGuy Market, a very good fishmonger. Check out their website before you go. It’s not a big shop and they often have seafood that’s not on display. I, also, have spice shops that I frequent but we’ll leave those for another post. 🙂

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  18. Okay John….I’m so excited about a couple of things here!! First off, we definitely shop alike and my favorite place is my Italian market which I missed so much when I was in Atlanta. It’s the butcher, fishmonger and produce men that I missed! I too just bring a list of what I am out of, the rest of my shopping is based on their recommendations and what I see fresh and inspiring! I’ll probably try this recipe with salmon unless he can recommend or has this by chance. On the second part of my excitement is that I was planning on finally posting my Aunt Mary’s Apple Squares!! I’ve wanted to do this for a while, but you know, life gets in the way! Now I was also going to make it healthy….which I know Aunt Mary and my mom will be rolling their eyes in heaven over! They did not serve it with that gorgeous drippy sauce I see in your pic, so I can’t wait for your post to come!!

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    • Thank you, Linda. I learned my shopping habits from Dad and Grandpa. No matter whats on the list, take advantage of what’s fresh and in-season. Once you find a good market and the people who work there, it’s hard to move away and find a replacement.
      Considering how many similarities in our backgrounds, it’s only fitting that we’d both post apple cake recipes from our Aunt Mary. Please don’t let my posting impact your posts. It’s apple season and there are bound to be more than a few apple cake recipes being posted. I’ve noticed more than a few in recent weeks. The caramel sauce is my addition to her recipe and it was very successful — except for a couple singed fingertips. Ouch! Lesson learned.

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  19. I’ve eaten Arctic Char, but never cooked it before. And fennel is such a great combo with any fish I can think of! Love the balsamic, and of course I’ll never say no to potatoes, particularly fingerlings. Lovely dish. Glad you went shopping!

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    • You and my fishmonger both, John. I’ve another fish recipe coming up and it, too, has roasted potatoes. I very much prefer cooking fish like this, if I’m not broiling or grilling it. Now, with cooler temps here to stay, it’s nice having the oven on again. Thanks, John, for the compliments.

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  20. Delicious concoction, I am sure, John! You’ve got a special skill with fish and seafood creatures, you know?

    of course, that apple cake at the end had me dreaming…. and I am not even into sweets, see what you did?

    🙂

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    • Thanks, Sally. I really do enjoy seafood and it’s been a pleasure finding these fishmongers. I’m taking full advantage, too.
      You’ll like this apple cake, Sally. In its original form, it really isn’t that sweet. I made the salted caramel sauce which works so well because, in part, the cake isn’t that sweet. You can easily omit the sauce and be very happy. 🙂

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  21. Oh, there you go John, singing my song again! Arctic char is one of my Favorite finned fishes, and the way you’ve paired it with the sweets and the savories makes this an awesome (and beautiful!) fish dish! Fennel and Orange. Brown sugar and red onion. Arctic char and fingerlings! You’ve reeled me in, and done a fine job of it! 🙂

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    • Thanks, Spree. You’ve pretty much mirrored my thought process when I saw the recipe on my smart phone. I added the fingerlings because I like roasted potatoes and thought they’d go quite well in this dish. I’ll be making this dish again and again.

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  22. That Arctic Char looks so delicious, and pairing it with potatoes and fennel is genius! The touch of orange would be a perfect pairing. I’m going to have to go visit a fishmonger!

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    • Thanks, Mar. You should have no problem finding Char. It’s native to Canada and, because it’s farmed – and done so in an environmentally sound way — there are no sustainability issues. In the Fall, you may even be able to find “live-caught” char in addition to the farm-raised. I do hope you give this dish a try. I’m love to hear what you think of it.

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    • Thanks, Kathryn. I hope others spread the word about jerky treats. I don’t care if they follow my recipe. Just stop buying these treats! Aunt Mary is such a sweetheart … but she makes a killer apple cake. 🙂

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  23. This looks wonderful. We all love fish, especially my middle son. The flavor combination sounds great, though I would switch out the fennel for something else. I never have developed a taste for it. Thanks for sharing.

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    • I’ve never really thought about a substitute for fennel. Celery might work or even thinly sliced apple. If you do try this, I’d be interested to learn what you used to substitute, if anything. Great that your sons love fish. So many don’t and they’re missing out on some great dishes .

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      • I think I may have made a mistake giving them such good food so young. While they appreciate and enjoy it they now have expensive taste already! Crab, lobster, salmon, steak etc. At least I know we can take them to a nice restaurant with us and they will always find something they like, unfortunately they also eat some of my meal! I dread the teenage years already.

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        • Too funny! I think my Mom would have commiserated with you. Now, though, as an adult, I cannot thank my parents enough for exposing me to so many foods. Your boys will, too, if they don’t bankrupt you first. 🙂

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    • You’re right, Celia. It’s particularly disturbing to see some of the less viable seafoods on menus in restaurants. This app is heaven-sent for those of us who try to watch what we eat. Saskia, in a later comment, suggested an app for people living Down Under. It’s called Good Fish Bad Fish and I hope you find it useful.

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  24. I thought that was red meat trout and now I know it is Arctic char. Whatever it is, it looks fabulous. I love the orange, the potatoes, the fennel. I mean really, this contains many of my favorite flavors in one dish. Perfect recipe to adapt to many other fish dishes and what a great app that you recommended. I’ve been to the the Monterey aquarium and loved it! Now I better check out those dog treats!

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    • Thanks, Abbe. I’ve only recently noticed arctic char in the shops. I bet it’s always been there but I’ve thought it was salmon. How many fish have flesh that color? Up until now, I thought salmon was the only one. The addition of roast potatoes was my idea. I love roast potatoes and thought they’d complete this dish. Besides, being as lazy as I am, this meant one less side dish to worry about. 🙂

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  25. Your photos sure make this meal tempting John! Beautiful! And how wonderful to give that gorgeous fish a citrus flavour. I just love fennel in all shapes and forms. Raw, grilled, roasted… even fennel seeds in a good Italian sausage. That apple cake with that divine-looking sauce, oh my! Can’t wait!

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    • Thanks, Lidia. Your apple cake set the bar pretty high. I hope Aunt Mary’s at least comes close to your version. Funny thing about fennel and my family. We never cooked it. Fennel was always served raw, like crudités. Mom served it with a dipping sauce called pinzimonio, a mixture of olive oil, vinegar, salt & pepper. Everyone seated at the table had a small ramekin with this dipping sauce. We kids had very little salt and pepper in ours, though the amounts grew as we got older. I was the first to cook with fennel, serving Mom and Zia sea bass baked atop fennel when they came to visit my current home for the first time. O
      I’ve been cooking with it ever since. 🙂

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    • Thanks on both accounts. You’d be surprised how many dog jerky recipes are really meant for people. I’m of the opinion that dogs don’t need, salt, sugar, soy sauce, or anything other than the meat. I must say, though, that some of those other recipes sure did sound good. 🙂

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      • Total agreement to the uselessness of those additives. Tried your recipe yesterday with some strips of round steak and they came out beautifully, little pencil-sized strips of puppy happiness. Thanks!

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        • You’re very welcome. I’m glad your they were so well-received. Max starts bugging me as soon as he sees me getting things ready to make them. 🙂
          Sometimes, in my markets, they’ll have beef cut in strips labelled “For Stir-Fry”. I wait for sales, buy a bunch, and freeze what I don’t need right away. It makes these treats even cheaper.

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  26. I love going shopping and being persuaded by what is winking at you from the counter (and no that isn’t the shopkeeper John!). I’ve never tried the fish but it sounds perfect, and the app you mention is brilliant and I’ve yet to find the equivalent here which is why I wrote a post about it on my blog awhile ago 🙂
    and finally APPLE CAKE ………

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  27. John, your shopping experience is very similar to my own. My fishmonger, Lisa, daughter of George who was a trawlerman before setting up the shop, will ask casually “have you tried X, it’s very good right now.” and I am sold. I often arrive home with a range of fish and have to face the Wife’s inquisition.
    Lovely looking char. Not very popular in these parts but we have plenty of trout and salmon both wild and farmed.

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    • Thanks, Conor. I cannot tell you how many times I’ve gone to the market with one dinner in mind, only to change everything because he pointed out a particularly fresh bit of seafood. He knows me too well. )
      From what I read, the UK has native char but it’s number are dangerously low. If I remember correctly, it’s no longer fished. If you see some, it will probably have come from Scandinavia. I do think salmon or trout would work here, though I’ve no idea how the Inquisition would respond. 😉

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  28. Since I eat more fish than meat most weeks, this is a very appetizing recipe for me. Love fennel also! Now living Down Under ‘arctic char’ is a term totally unknown to me, but as quite a few have said, substitution with salmon or trout should give almost ‘your taste’. Actually almost all fish fillets should benefit from this treatment!! For me that means wild and not farmed . . .

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    • Thanks, Eha. From what I’e learned, Arctic char is native to Canada, Scandinavia, and, the UK, although the numbers in the UK are dangerously low and I’m not sure if it still may be fished there. I do believe that salmon would make a great substitute and would do well in this dish. I’ll be sure to give it a try, if arctic char isn’t available. If you do try this recipe, I’d be interested to learn what you think of it.

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  29. I’ve never heard of either Arctic Char or fingerling potatoes John. Very informative post! The fennel/onion/potato combo looks like the perfect side to your delicious fish dish. Absoloutely love the sound of the zest, balsamic, orange juice and brown sugar reduction. YUM! Seafood Watch looks like a great app. We have a similar site in Australia called Good fish Bad fish. It’s great to be able to research fish types on your phone, on the spot, when you’re at the fishmonger – I’d never be able to make a decision otherwise! PS. Looking forward to Aunt Mary’s delicious-looking apple cake!

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    • I’m glad you enjoyed today’s recipe, Saskia, and thankful you left the link to Down Under’s sustainable seafood app. It only takes a minute to check to see if your seafood purchase is really the best choice. WIth the so many of the World’s fish stocks in trouble, we can make a difference if we are a bit smarter when we buy. 🙂

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  30. Your fishmonger is like my butcher. I go in with a list and come out with things “I’ve been keeping this for you, Maureen, I just knew you’d be in today and you’d love this.” He’s always right.

    This is a beautiful meal, John!

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    • I’m glad you liked today’s recipe. These guys — and gals — behind the counter know us too well, Maureen. On the one hand, I hate being so predictable but, on the other, it’s nice being looked after like that. 🙂

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  31. Oh, John – your prose in this entry had me laughing. You are a great writer! Definitely laughing at the inferior octopus lines.

    On another note, “. Oh, I enter the store with a list in-hand but, unlike for most, my list is merely the starting point. I need to walk around the store before the real buying begins — and that’s where my fishmongers enter the picture.” – I shop the same way. Amen.

    Thanks for the information on the APP and buying sustainable fish!

    Apple Cake is my favorite Rosh Hashanah treat… or any holiday, really. I am looking forward to your recipe. The photo is mouth-watering.

    The arctic char and vegetables are impressive – scrumptious recipe and photos. I agree – the fish tastes milder than salmon. It is a very nice indeed, for taste and sustainability reasons!

    Nice work!

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    • You are so kind and generous with your compliments, Shanna. Thank you.
      I’m glad you enjoyed the post. I have to laugh. Tomorrow morning I’ll go to my Italian market and already have the list written. It will be interesting to see how much of it I do in fact buy. I certainly won’t come home empty-handed. 🙂
      You’re one of the few commenters familiar with arctic char. It’a a great fish, isn’t it? I’m anxious to find other ways to prepare it, although this recipe will be pretty hard to beat. 🙂

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      • Hi, John. Of course! Love your blog!

        I cannot see you ever coming home from market empty-handed. 🙂 I often forget to buy the milk, but come home with a big basket of fresh figs (or what’s calling my name, depending on the season!) and find myself back in the car and to the store again. HA.

        I only know arctic char because it is well-priced AND looks like salmon. So, we accidently bought it once, long ago, and kept going back for more. The color is beautiful. It would be delicious dredged in bread crumbs, an herb and parmesan and baked until crisp (a high-end fish stick?!) and dipped in an lemon aioli. Or even served in a fish taco – since the flavor is mild.

        I am looking forward to reading about what you do with arctic char! Take care.

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  32. Wow, a fishmonger who seems to know just what you need! It’s like having a personal shopper for your seafood.

    I’ve been craving fennel for a few weeks (our local market doesn’t have any right now), so envious!

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  33. It looks a lot like salmon is that right? I am not that savvy with fish. I have a few cod recipes and quite a few salmon recipes and thats it. I do like fennel so I’m thinking I’m going to have to give this recipe a try. You make it looks so good and so easy!

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    • Thanks, Tanya, and I does look very much like salmon, though it isn’t nearly as strong tasting. I’m fairly certain you could substitute salmon for the char without any problems.

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    • Thanks, Michelle. That app is my bible. In the past, I have felt bad over choices I’ve made in the market or a restaurant, only to find out later that the item was endangered. I want seafood for dinner, not a helping of guilt. Seafood Watch eliminates that possibility. 🙂

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  34. I googled and it seems Arctic Char aren’t available/farmed in Australia, which is a pity as I love both trout and salmon.
    There is a Australian Sustainable Seafood App but it seem only to be for IPhones http://www.sustainableseafood.org.au/Sustainable-Seafood-Guide-Australia.asp?active_page_id=695
    I always try to research even farmed fish because the practices can open up a whole other kettle of issues. As Arctic Char is a resource economic fish, it seems like a very good option. I’ll keep looking for it here in the shops 🙂

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    • Thanks, EllaDee. Good to hear that you’ve an app to use. Another commenter mentioned the Good Fish Bad Fish app for Oz, too. I agree with your cautious approach to farm-raised fish. There are plenty of problems with farm-raised salmon, just to name one fish. The methods employed to raise arctic char have received very good reviews, showing little impact on the environment nor the wild stocks of char. If only the other fish farms would follow suit.

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  35. I especially love the photo of the fennel and onions although that fish is rich color. And I am eagerly awaiting Aunt Mary’s Apple Cake. Love the teaser feature.
    Those fishmongers have you pegged, eh? Wonder what they’ll lure you in with next! Always a pleasure to visit your blog, John. I appreciate your thoughtful comments on mine,too.

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    • Thanks, Ruth, for viewing my photos so kindly. Your encouragement is very much appreciated. Yes, the fishmongers know me – and my diet has improved as a result. Only a few more days to go and then I’ll unveil Aunt Mary’s cake. Stay tuned …

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  36. Where is this shop that you frequent? Sounds like a fabulous store with all that seafood and waving octopi. I think that’s one reason I don’t like seafood, it’s never as fresh as I’d like it and never a great choice, of course I am in landlocked Colorado but even in Houston, it was nasty Gulf seafood. I have a big Asian store with plenty of seafood, but it looks dubious to me and I’m not sure if it’s sustainable and most of the time it doesn’t look healthy.
    The Article Char looks fabulous, yes, I do eat salmon and most fish, reluctantly but I do eat it 🙂 Love the fennel and potatoes too, not to mention that apple cake….yum!
    I have no idea why I don’t search recipes while in the store…great idea! Gonna try it next time I buy something I don’t know how to cook 🙂

    Nazneen

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    • I can so sympathize with your not being able to get fresh seafood. It was only last year when I discovered 3 places to get fresh seafood — and I’ve been in heaven ever since. Like you, too, there are a number of Asian markets nearby with seafood. I wouldn’t mind purchasing some if I could speak with someone about them. Unfortunately, the language barrier prevents me from doing so. You may like arctic char, Nazneen. It’s every bit as healthy for you as salmon — maybe more so — but it isn’t nearly so strong tasting. You may not love it but I bet you won’t hate it.
      Do try to get into the habit of searching for recipes while in the store. It makes shopping so much easier and eliminates the chances of having to go out a 2nd time for ingredients needed for a new recipe. It works for me. 🙂

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  37. I have never had char, but you’ve done a great job of describing the flavor as somewhere between salmon and trout, both favorites, so I know this would be excellent. I also really love the sauce ingredients as well as fennel! I really enjoy hearing about your shopping experiences, John. I can imagine you’ve really made friends with your fishmongers and they must look forward to seeing you come in the store. You clearly put time and effort into what you prepare and they would be glad to know that, I’m sure. Thanks, too, for the “replay” of the jerky treats. I have stopped giving Zena any jerky since this scare popped up again. She is well worth the extra effort and I’d better take advantage of your recipe. 🙂 Thank you!

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    • Thanks, Debra, and I’m glad to read that you’ve stopped giving Zena jerky treats. You’ll see that they are so easy to prepare at home and you’ve nothing to worry about, other than Zena pestering you incessantly for another one. 🙂
      I hope you get the opportunity to try char cooked this way. The orange, fennel, and onion work well together and including potatoes makes this close to a one-pot wonder. I’m sure you’ll like it! 🙂

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  38. voto anche io il salmerino aplino, assolutamente da provare., mi sembra anche il meno calorico…se continuo a fare tutte queste ricette, dovrò andare in palestra a perdere kili, ha ha ( è gustoso anche solo leggerti…si prenderà peso anche così?)
    buona giornata grande cuoco, e grazie della tua simpatia
    Ventis

    also I vote the char aplino, must-try, it seems even the least calories … If I keep doing all these recipes, I’ll have to go to the gym to lose pounds, ha ha (just read is tasty … will also weight as well?)
    good day great Cook, and thank you for your sympathy

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    • Thank you so much for your gracious comments — and the laugh! I drive by a gym at least 3 times a week. Maybe one of these days I should stop the car and enter the gym. 🙂

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  39. Another delicious surprise from you that makes me just get the fish and try. Must admit they don’t have arctic chars neither here, in Bulgaria, nor back home in Latvia but definitely very familiar (and a fan of!) salmons and trouts. I would like to hope very much the recipe would work with them, too, wouldn’t it? I am highly motivated to try 🙂
    And Aunt Mary’s Apple Cake….absolutely yum and making me crave for something sweet and home made. Well, I guess will have to just nibble on baklava, fresh from Turkey, and let my imagination do the rest (impossible since can’t even compare those 2!)… 😀

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    • Thank you so much. Arctic char is caught in Norway. Perhaps it’s available in Latvia but under a different name? So often, fish are called different names here than they are in Europe. You’re correct, though, that this recipe would work with salmon, as well as with trout. I hope you will enjoy my Aunt Mary’s apple cake. It is very much liked here. In the meantime, I’m sure you’ll enjoy the baklava. That is a heavenly dessert!

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  40. I had to find out more about Char – this was a new one to me! And I love the story of your shopping experience and the octopus – I think our fishmongers must be in cahoots as I am convinced the scallops spoke to me the other day 😉 Gorgoeus recipe – I adore fennel, the flavours must as been fabulous. And then I spotted the words “salted caramel” in the comments relating to the apple cake…can’t wait!

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    • These fishmongers are pretty crafty, Tanya. The next time you think the scallops are speaking to you, look at your fishmonger. I thought the mackerel were speaking to me, too — and then I saw my fishmonger’s lips moving ever so slightly. I should have realized that mackerel don’t have such a thick Italian accent. 🙂

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  41. I am trying this tonight with some salmon instead – just because I have some. And minus the fennel because I have none. Trying to get something healthy into the boys before the big night of CANDY. This looks absolutely delicious – I know they will love it.
    I hope every dog owner finds your recipe for jerky treats – it is just criminal the products that are on the market for dogs. It is so sad – hopefully laws will change and dog food will be more regulated.

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    • I’m running behind here, as you can see, and hope that this fish was a hit with your family. Of course, it was faced with some pretty stiff competition with Halloween treats beckoning to your boys. 🙂
      It’s insane that after last year’s problems and fatalities, that this jerky treat problem should resurface. I don’t know of anyone that buys them anymore and some have followed my lead and make their own. It’s so easy to do and cheaper too, more so if you stock up on the beef and chicken when it’s on sale. And I agree with you in the hope that all of our pet food gets regulated.

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  42. Hello John!
    I have never heard of arctic char which doesn’t mean much since – as you know – I don’t eat fish so when I go grocery shopping I do not have a wondering eye for fish. Judging from the recipe, this is the kind of dish Stefano would love to find on his dinner table. I guess I can replace the char with some salmon and follow your cooking directions? My “salmon track record” is not that great! 😉

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    • Thank you, Francesca. The only way to improve your track record is to keep cooking seafood. To be honest, I’ve prepared some really over/undercooked fish for myself but practice makes perfect. Get to know the person working the fish counter. He/she will tell you what fish is freshest and even how to cook it, if you need help. You can easily use this preparation with salmon or trout. I’ve cooked sea bass with fennel and I bet it would work here, too. I hope you do try this dish and that you and Stefano enjoy it. Good luck! 🙂

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  43. This is my kind of fish dish, John. I love the flavors of fennel, orange and onion with Char or Salmon. Add the potatoes and it is perfection in a dish! That apple cake really catches my eye and I can’t wait to see that recipe. I’m feeling very much on an apple kick here lately. Happy Halloween! 🙂

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    • Thanks, Betsy. It’s kind of ironic. My family NEVER cooked fennel. I’m the one that introduced Mom & Zia to it and now, I rarely eat it raw but cook with it all of the time. This recipe was heaven-sent and I’ll be cooking it often. Like you, I’ve been on an apple kick. I just baked a pie yesterday. I think you’ll like this cake. It’s very popular around here. 🙂

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    • Thanks, Judy. If you’re a fan of fennel and onion, you’ll love this fish dish. It’s a great mix of flavors and really not at all difficult to prepare. I’ll be serving this to guest, no doubt about it. 🙂

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  44. Your little adventures to your fish monger always make me smile, John. And I can totally believe you when you said that octopus motioned you with its tentacle, because I had a similar experience with beluga lentils and quinoa puffs last Saturday! Armed with a diligently vetted list (carefully watching the budget these days) the two unassuming packages telepathically convinced me to buy them, entirely off list! Now I too must figure out what to do with them.
    The app you suggest sounds interesting and I wonder if it would apply to Canadian fishing practices. We had a fish canning client (Clover Leaf in Canada and Bumble Bee in the US) who once told me that the colour of salmon depends entirely how much shrimp they consume! Apparently the Pacific salmon eat more shrimp than those residing in the Atlantic Ocean, and therefore their flesh is almost always very red or deep pink. Interesting fact none the less.
    The recipe you have chosen is to my taste too and looks absolutely delightful. That apple cake looks wonderfully decadent.
    Happy Halloween!

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    • Thank you, Eva. I know what it’s like to have a variety of things call to me as I walk through a market. I didn’t want to elaborate further than the fish display lest people think me more strange than they already do. 🙂
      Although Seafood Watch is US-based, I’m sure that many of its recommendations apply to both of our countries. Arctic char, for example, comes to us from Canadian fish farms. Before you load the app, you can check out their website and see if you think it would be of help. If nothing else, they offer recipes, too. Here’s the link: http://www.montereybayaquarium.org/cr/seafoodwatch.aspx
      I hope you’ll find the site useful and I hope you’ll Aunt Mary’s cake. It’s not half the looker that you posted last week. That apple cake was a real beauty. 🙂

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  45. Ummmm – sounds delicious, John, with all those flavour and texture contrasts that enliven the pallet. I think I’ll have to try that when Nina comes up from Melbourne next month (my first house guest!) – easy-peasy to prepare yet looks super special when served up at last. A salad to accompany it, I think? Something a little bitter, perhaps?

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    • Thanks, Meredith. When I sat down to this dinner, my thoughts were very much like yours. This dish would make a great one to serve to dinner guests. The prep time is minimal and it’s easy enough to cook. I could actually spent time with my guests for a change. All that meal would need is a salad — bitter is best, I agree — and a dessert. My friends will grow tired of my company and long for the dinner parties where I was stuck in the kitchen. 🙂

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  46. I’m with you John – when I buy fresh fish, I cook it the night I bring it home. I know someone who buys fresh fish, like tuna and salmon and then freezes it! Most fish isn’t good once it’s been frozen, not to me anyway. I love this Char dish! I bet the fennel is a wonderful complement to the fish.

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    • I wish I could do as your friend does, MJ, and freeze the fish. It’s just not the same. It’s irritating because one of my fishmongers has weekly sales. Buy a pound of any fish and it’s half-off for another purchase. Well, unless I have dinner guests, what will I do with a pound of, say, salmon, let alone a half-pound of, say, sea bass. Either I freeze some of go without. I go without. Now, don’t worry about me. They’ve got great clams and mussels, too. 🙂

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  47. Hi John, I read your recipe with interest but was amazed when I got to the bottom and read about the commercial jerky. Amazing, you can’t be too careful. We make dried liver treats for our dogs. They love it and it is good for them.

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    • Hi, Glenda. It’s a shame that this is recurring, costing more dogs’ lives. I thought that it was stopped after last year’s problems. My dogs will never taste store-bought jerky again. It’s just not worth the risk. I read in an earlier comment that Oz won’t permit imported jerky treats. I hope we adopt the same legislation here.

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  48. I use the MBA quite a bit. Thanks for the extra info on Artic char. Looking forward to Mary’s apple cake. The picture looks delicious, I almost want to eat my screen!!

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  49. Just divine, I love this fish and paired with fennel! YUM! Thank you also for the link to seafood.. this is important.. Now I do make beef jerky for my dogs but why have I never tried yours.. I might make some for my sons dog before i go home.. c

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    • Thanks, Celi, it is a good combo! There really isn;t much to my version of jerky. I don’t add anything to the meat. Max doesn’t need it and his palate isn’t that sophisticated. 🙂 I’m glad to read your comment but why are you commenting? Walk away from the PC/Mac/tablet/laptop. All of this will be here when you get back to the farmy, 🙂

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  50. This is fascinating John. I’ve never heard of arctic char but it sounds delicious (when I saw the picture I was completely sure that it was salmon!). Love the vegetable accompaniments. You make the most beautiful meals (cannot wait to read the apple cake recipe!)

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    • Thanks, Laura, that’s a very nice compliment to leave. I’m afraid that the only way you’ll see arctic char is if it’s imported from Canada. I’m not aware of it living anywhere in the Southern Hemisphere. Still, this preparation would work with salmon, trout, and I bet sea bass, too. i hope you do have the opportunity to try this with your favorite seafood. Good luck!

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  51. Ooh — good tip to prepare the arctic char like you would salmon. This would be sooo good, with the fennell and the orange.

    Also, I was waiting for the blog post to tell you — I made the apple cake and it was FA-BU-LOUS! It sure didn’t last long.

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    • I must say that Seafood Watch really did come through with a great recipe. I’ll be visiting their recipe page much more frequently.
      I am so glad that you liked Aunt Mary’s cake. I’ve just baked an apple pie — i’ve got to bake one, at least, every Fall — but when it’s gone, I’m baking another apple cake. With so many apples around, it would be a shame not to. 🙂

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  52. What a nice recipe, John. Fennel and orange are always a nice combination, and I like how you prepare almost everything in the oven. I’ve never seen char for sale in my parts, but I suppose I could substitute with salmon trout (which is also something in between salmon and trout).

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    • Thanks, Stefan. I wonder if your salmon trout is our arctic char? As you know, it wouldn’t be the first time a seafood bears different names on either side of The Pond. Now, though, you’ve got me interested in finding your salmon trout. How do you prepare it?

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  53. ciao Gianni, come stai! 🙂 you’re killin’ me again, young man! 🙂 I had the char of my life(LOL!) in Norway 2 years ago and in Iceland last August: grilled with honey, dill and fennel… total yummy! Last but not least: in Norway, I also had a char thick “soup”(potage) with tiny fjord potatoes, dill, pepper and cream… impossible to describe it, as really unique! 🙂
    – – –
    my very best, molto grazie for dropping by my posts and friendly hugs… have a pleasant Sunday and a great week! Mélanie – fish & crustacean lover… 🙂

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    • Ciao, Melanie! How I would love to taste those dishes, not to mention visit those countries. I’m glad you enjoyed this post and that you’re a frequent visitor. I truly enjoy visiting your blog, too. I hope you have a wonderful week, too. 🙂

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  54. The first paragraph of your post had me laughing out loud. I feel that way too sometimes when I peruse the weekly outdoor fresh food markets here. It’s hard to get out without grabbing more than what’s on your list! The fish looks great but I’m loving the accompaniment of roasted fennel, onion and new potatoes just as much!

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    • Thanks, Laura, I’m glad you enjoyed the post. I’ve found that if I stick to my list and only buy what is on it, I miss the chance to take advantage of what’s new and fresh at the market. It’s a balancing act that, unfortunately, I’ve yet to master. I overbuy all of the time. 🙂
      You’re right about the vegetables. They are very good and the balsamic is a nice addition. Have a great week!

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    • Thank you. I’m fortunate that I’ve the time to go to more than one place to shop, if the first — or even second — place disappoints. There are no little ones to be looked after. 🙂

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  55. I love that shot of the fennel and sweet onions roasting together. I could make a meal just out of that but then you paired with a beautiful arctic char and that is heavenly. Don’t you just love your fish monger when they always know just the perfect seafood or fish to send you home with and then some. My Cantonese is not so good so here in HK so that is always trial and error. I remember the first time I went to the wet market and tried to ask her to fillet the whole live swimming fish and she just handed to me whole and degutted. So now I always cook the whole fish and we fight over the fish cheek meat… LOL Have a super week. Take Care, BAM

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    • Buongiorno, BAM, and thank you. I do know what you mean about the language barrier. I would love to ask questions of the clerks in the Asian markets I frequent but, most often, they speak little English and then I have to wait while they find someone. Once, seeing a Latino clerk stocking shelves, I asked him my question. He, too, didn’t speak English and got another Latino who spoke a few words. To this day I wonder how that store’s employees all communicate. 🙂
      I hope you, too, are having a good week. I’ll be leaving to see Zia in a couple days. This will be fun!

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  56. I can’t wait for the apple cake! Fortunately due to my delay in reading, I might not have to wait too long. Your Arctic char looks delicious. Would you believe I’ve never cooked either the char or fennel. Fennel has been on my list for a while too. And thank you for telling us about this app. It will be very helpful to say the least. Hope fall is treating you well John. I’ll catch up more later this week (a benefit of Mr.N’s long rehearsals this week!).

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    • Thanks, Kristy. I know how busy you are and I appreciate the visit.
      I can appreciate your not having cooked with fennel. We NEVER did when I was a boy. Fennel was served raw, like crudités. I saw Emeril cook sea bass with it over a dozen years ago and that’s the first I tried it. I still don’t cook with it frequently but do enjoy it when I do. The Seafood Watch app is heaven-sent and I now use it before I buy any seafood. That’s one less thing to worry about.
      Have a good week, Kristy, and tell Mr N to break a leg! 🙂

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  57. The flavour combinations ceertainly sound absolutely delicious! I worked in a seafood market for a year, but have never heard of Arctic Char as we’re a lot closer to the Antarctic I guess! I do love Ocean Trout though so I might try it with your recipe- yummo!

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    • Thank you. Google served me well when it delivered the basis for this dish. Arctic Char only calls the far Northern Hemisphere home, I’m afraid. The only way it will get to you is if it’s imported. I bet Ocean Trout would work well and another commenter tried Salmon and thought it worked very well. Good luck!

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  58. I was reading your post and thinking that this happens to me when I go to buy veggies and fruits. I always go out with a list but never stick to it! something always calls to me as you call it 🙂
    I am still trying my best with sea food and now I know that recipes like this one with all the flavors works best for me and the kids 🙂 Now to see if I can find some char!
    P.S. I can’t wait for the apple cake recipe John.

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    • Thank you, Sawsan. Judging by the comments, you and I are not the only ones to go “off list” when we shop.How our grocers must love us! Another commenter tried this recipe with salmon and her family loved it. If char can’t be sourced, I would try using salmon. I know I’ll use salmon the next time I want to prepare this dish and char is unavailable. I’ll be posting the cake recipe late tonight. Stay tuned …

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    • Thank you. It’s not easy for the young to understand ‘catch and release’ but it will make more sense as your Son matures. I never had to worry about it when I was a boy. I never caught a thing but that didn’t stop me from trying. 🙂

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  59. Well, it’s better late then never to visit you, John. My daughter has had her wisdom teeth out and I’ve been nurse for quite a few days. I’m pretty sure this would be something her sore little mouth could easily eat, she’s quite sick of the puddings and soups I’ve made! I love arctic char, it’s color is so pretty. The fish monger out by the lake in BC always had some lovely pieces. Now I’ve got to search some out here for tonight. You had me at orange, balsamic and brown sugar.. what a lovely combination!! Now if only there was an app that displayed the freshest fish in town and where to buy it. Well, given that we’re on the prairies, that’s not likely going to happen, lol!xx

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    • Hey, Barb! You’re always welcome here, no matter when you arrive.
      I feel for your daughter. If it’s already been a few days, I hope she’s rounded a corner and is feeling better. Arctic char is such a great fish. I think you’ll like these vegetables with it, too. It’s such a great mix. I hope you do find a source for char in Calgary. Someone once suggested that I ask a restaurant where they got a particular fish and see if that place sells retail. It’s worth a try. Good luck.

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  60. Oh, my gosh.. I just read about the jerky treats.. that’s just horrible. I can’t imagine losing a pet to something like that, it’s so preventable. And they can’t find the cause? Sounds like a cover-up to me. Glad you sounded the alarm. Now I just need a new pupster.. I wonder if my hubs would notice if I snuck one in?? Hmmm…

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    • I agree, Barb. It’s appalling! I though last year’s crisis was handled. Then, American companies were importing the treats, Many, like me, thought we were “buying American” but we weren’t. That’s when I started making my own. I was shocked to see the problem resurface. They cannot blame another country now. I hope our gov’t finally adopts some standards for pet foods. This should not be allowed to happen.

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    • Fantastic! Others have given apps for Australia. The information is “out there” and it’s good to see it becoming available to consumers. We can make a difference if we have the information. Thanks, Barb, for coming back and supplying the link. 🙂

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  61. You’ve got a great fishmonger & he does know how to ‘reel’ you in. I don’t think I’ve seen or tasted Char but I appreciate your explanation of what it tastes like. Interesting though that I had ordered trout at a restaurant recently & the fellow behind me ordered the same then called the waitress over to tell her that it was char, not trout (of course that was after he’d eaten about 3/4 of his meal). Looks like a great recipe though & I’d love to give it a try soon.
    I heard about the jerky treats issue and as it turned out happened to have a bag of them for Lola. They were from Wisconsin not China but I threw them out anyway because my husband had opened the bag & put them back in the treat drawer not realizing that they need to be refrigerated so the entire bag was a mass of gray yuck. I think Lola can do without the jerky although she does love them – but then again, all I have to do is cook up a pound of bacon and she’s in heaven just thinking about stealing some.

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    • Yes, Diane, my fish mongers know me all too well. I can se how someone might confuse the two fish for they can look very similar. Taste-wise, though, salmon is much stronger. I make a few treats for Max but your comment about bacon sure rings home. I MUST include at least 1 piece of bacon for him when I cook or there will be no peace. He doesn’t pester me for a nibble while I’m eating –unless bacon is on the menu. Then he’s insufferable. 🙂

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      • I once caught Lola grabbing RAW bacon out of a pan I had ready to go in the oven. Then she ran away trying to choke it down so she wouldn’t lose her prize. I’d say there’s something about dogs and bacon but I’m kind of the same way…well, not raw.

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        • I think Lola is Max’s long-lost sister. He hasn’t eaten the bacon but he has licked the grease in the pan, as well as lapped up tomato sauce and soup, both in pots cooling on the stove. All done while i was eating in the next room. I think he’s finally outgrown it; he’s not done anything like that in about a year. Fingers crossed.

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  62. Kind of like having your fennel salad and eating it too–except with char. Delicious, simple recipe. Good idea to roast the potatoes ahead a bit. We stopped our infrequent indulgence in jerky treats for our pug as soon as we heard about the recall. Kinda scary. Thanks for the alternative. …and I’m looking forward to that apple cake. Ken

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    • Thanks, Ken. This really is a simple recipe and one that I really enjoy. The orange and balsamic really work well here with that vegetable mix.
      i am upset that jerky treats are back in the news. I thought this was taken care of last year and here we are again. This is ridiculous and really tragic for more than a few dog owners

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  63. I have never tried Arctic char, looks a bit like salmon. I usually just stick with trout, cod, salmon for main dish recipes. I learn so much about cooking with seafood when I come to your site! I’m so behind on catching up on reading blogs and even posting. Anyhow, I will try this recipe sounds super delish!

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    • Thanks, Lisa. If you like serving trout and salmon, you’ll enjoy arctic char, too. It will remind you very much of salmon and is just as easy to cook. I hope you do find some. I’d be interested to know how you prepare it and what you think of it.

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  64. Hi John,
    Thank you so much for sharing another humorous story…you really cracked me up. Are you sure the inferior brethren really motioned it’s arm around and said “look at me John…here I am” LOL. I have never eaten the arctic char but roasted potatoes and veggies with a lovely chunk of fish sounds very delicious and anyway the photo says it all. I love the look so it must taste nice as well. Thanks so much for sharing and best wishes to Max…enjoy your trip. I look forward to upcoming recipes from your gracious kitchen!

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    • Thank you so much, Liz. I just don’t know about that octopus. His arms haven’t moved much since I put him in the freezer. I guess we’ll never know.
      I hope you do find char and can cook with it. I think you’ll find it very easy to prepare and one tasty fish. Thanks for the well wishes, Liz. See you in 2 weeks.

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  65. I love fennel and especially in my seafood. Well, Arctic char is something I have never heard of before and i am sure it is not found here in India, atleast by that name. The dish looks divine! This is a wonderful combination of ingredients and I really feel that this is worth trying.

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    • Unless it’s imported, frozen, I doubt you’ll find Arctic char in your area. I.m sure this recipe would work with other fish. Another commenter tried it with salmon and enjoyed it. I bet it would work with sea bass, too. If you do try it, I’d be very interested in hearing what fish you used and whether you enjoyed it. 🙂

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  66. Pingback: Orange and Chili Duck with Stir Fried Vegetables and Noodles | Chica Andaluza

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