Grilled Arctic Char With Horseradish Crema Recipe (2024)

I disagree. The raw flesh of the fish is much more likely to stick to the grill grates and tear when you try to turn it.
By following the method in the recipe the skin protects the filet from sticking and, because it is covered while cooking, the flesh side is partially cooked before you turn it over (briefly) to finish. If the entire filet was well oiled to begin with this will yield a beautiful and well cooked result with a
subtle smokiness.

I often grill fish without turning it at all (skin side down). With the grill covered, it cooks through just fine and isn't at risk for falling apart.

Always place the flesh side of the fish down on the grill first then turn it over and the skin side will hold the flesh together when you remove it.

Fish can be marinated in the crema prior to cooking. Salmon and tuna should work well here too. Would have been nice to include a variation for those who can't get fresh horseradish root and must settle for prepared.

Much easier to invest in a wire fish basket. You can flip the fish without worrying about it sticking to the grill, and you can flip it as often as you like.

Really nice, simple, flavorful and quick. I used salmon and grilled it in my Weber over charcoal. Worth the extra time involved.

Substituted bottled horseradish, labne, chives and fennel fronds with the remaining ingredients because that’s what we had. We used thawed frozen char from Whole Foods. My husband is not a salmon fan and liked it. He grilled it skin side down in gas grill with top down for a four minutes and meat side down for just a minute. We let it rest to finish cooking. Perfect. Served with roasted cubed sweet potato and broccolini.

Was just so so… the cream recipe was a lot as we grilled the fish and used the sauce to dollup. I made 1/2 a recipe as we only had 3 people and other sides. used prepared horseradish not root. Added more lemon juice.. had to play with the horseradish to get the hotness we like. Made it in hot cast iron pan as opposed to right on the grill.

The horseradish lemon crema is a lot of flavor - really bright and explosive and heavenly. You could put it on anything - baked potato, rice, as an app dip, on a steak. This one is on the repeat list...

I made this last minute, so subbed in jarred horseradish, bottled lemon juice, dried dill. I also have lactose intolerance, so used fa*ge lactose free plain yogurt instead of sour cream. So yummy!

We used char and gas grill. Grilled 2.5 mins skin side down and 45 seconds after flipped over. Ran out of sour cream so supplemented with labne. Dill was a bit dried out in the garden so supplemented with fennel fronds. Loved this.

Delicious.Grilling is an excellent choice for this rich fish.We grilled eight fillets (not four), but I did not double the sauce recipe. We still had twice the amount of sauce than needed. I'd suggest cutting it in half.Any suggestions for using it up?

Amazing recipe! Having carefully read all the cooking notes, I went with oiled fish basket over hot gas grill. There was some sticking on the flesh side where it pressed too much into the basket but minimal. I started with skin side down, flipped after 3 minutes, and removed after another 2 minutes. This was cooked perfect with a slight pink center. The skin was nice and crispy but not burned. Nice grill marks on both sides. So delicious!!

10/10 recipe. I even dropped the fish on the patio half way through grilling and it still turned out amazingly. My dog loved the patio-floor leftovers.

To prepare this in the dead of winter, I cooked the Arctic char indoors in a very hot, lightly oiled cast iron pan rather than grilling it. Otherwise I followed the recipe, starting with the fish skin-side down. It was perfect. Freshly grated horseradish brings a wonderful bite to the crema.

I always grill my fish on non-stick tin foil. So easy.

I used prepared horseradish in the crema and added some chopped parsley, and replaced sour cream with a combination of mayo and yogurt (working with what we have), all to taste. Came out great!!

I made the sauce with avocado mayo subbed for sour cream and used prepared horseradish.. added a little almond milk to thin it. It was excellent .

Made this indoors - no grill in our NYC apartment. I had never used fresh horseradish root - so easy to use and definitely worth a spike in flavor. Loved this crema. We used leftovers for fish, beef, and sandwiches. A very simple condiment to complement many dishes.

Substituted bottled horseradish, labne, chives and fennel fronds with the remaining ingredients because that’s what we had. We used thawed frozen char from Whole Foods. My husband is not a salmon fan and liked it. He grilled it skin side down in gas grill with top down for a four minutes and meat side down for just a minute. We let it rest to finish cooking. Perfect. Served with roasted cubed sweet potato and broccolini.

This was an amazing meal! First, I will never buy horseradish sauce again. Hands down, the best horseradish sauce I've ever had. Grilled the Char on a charcoal grill. Make sure the fish is thoroughly coated in olive oil. Make sure grate (charcoal or gas) is hot. Flesh side down first. If fish does not move when you try to turn it, it's not ready. Patience. Fish is ready to turn when it easily releases from grate. Skin side will only take 3-4 minutes before fish is ready to remove. Thanks much!

Crema good; incredibly simple to prepare; hard to flip under broiler even with lots of oil