Grilled Arctic Char Recipe

Render bacon

Cook smoked bacon in a cold skillet over medium heat until fat is rendered and bacon is crisp, 6–8 minutes. Remove bacon and place on paper towel; reserve 1 tablespoon of bacon fat in the skillet (discard excess or save). Chop the crisped bacon into small pieces once cooled.

Build vinaigrette

To a small bowl or jar add the minced shallot, apple cider vinegar, Dijon mustard, and honey. Whisk to combine. Slowly whisk in the extra virgin olive oil until emulsified. Stir in the reserved tablespoon of warm bacon fat for smoky depth. Add chopped bacon pieces, thyme, salt, and pepper. Taste and adjust acidity or salt. Set aside at room temperature.

Bring water and milk to a gentle boil in a medium saucepan over medium heat. Gradually whisk in the polenta in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 20–25 minutes (coarse polenta may take longer).

Once thick, stir in butter and grated Parmesan until melted and smooth. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat and stir in white truffle oil. Keep warm, covered, while finishing the fish and parsnips. If polenta becomes too thick, thin with a splash of warm milk or water.

Preheat oven to 425°F (220°C). Toss parsnip batons with 1 tablespoon olive oil, 1 teaspoon butter, 1/4 tsp kosher salt, and 1/8 tsp black pepper on a rimmed baking sheet in a single layer.

Roast parsnips in the preheated oven until golden and tender, about 18–22 minutes, turning once halfway through to promote even browning. Remove from oven and keep warm.

Pat the 5 oz arctic char fillet dry with paper towels. Lightly oil both sides with 1 tbs olive oil, then season skin side and flesh side with 1 tsp kosher salt and 1 tsp freshly ground black pepper (adjust to taste).

Preheat a grill or heavy skillet (cast-iron) over medium-high heat until hot. If using a skillet, add a thin film of neutral oil and heat until shimmering.

Place the fillet skin-side down on the hot grill or skillet. Press gently with a spatula for the first 10–15 seconds to prevent curling. Cook skin-side down until the skin is crisp and the flesh is opaque about two-thirds of the way up the fillet, 3–4 minutes depending on thickness.

Flip the fillet and cook the flesh-side for an additional 1–2 minutes until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or cook to your preferred doneness. Remove from heat and let rest for 2 minutes. Squeeze half a lemon wedge over the fish just before plating.

Spoon a generous portion of warm truffle polenta onto the center of the plate (about 1/2 cup). Nestle the roasted parsnips beside the polenta (about 1/3 cup). Place the 5 oz grilled arctic char on top or slightly overlapping the polenta so the skin side is visible and crisp.

Drizzle 1–2 tablespoons of the house-smoked bacon vinaigrette around and lightly over the fish and parsnips. Scatter chopped crisp bacon pieces (from the vinaigrette) and microgreens or parsley over the dish. Serve immediately with a lemon wedge.