Roasted Arctic Char With Ancho-Shallot Butter

Yield: 4 servings
Time: 30 minutes

Arctic Char is so good, and this was a great preparation. The ancho chili added a hint of spice, but not so much that my two year old didn’t love it. Excellent.

Ingredients

For the ancho-shallot butter:

2 teaspoons vegetable oil
1 small shallot, finely diced
1/4 cup white wine
8 ounces (2 sticks) unsalted butter, at room temperature
4 teaspoons ground roasted ancho chili pepper
1 teaspoon ground coriander (optional)
1 teaspoon honey
1/4 teaspoon salt

For the char:

Vegetable oil, for baking pan
4 5- to 6-ounce skinless, boneless Arctic char fillets

Directions

For the ancho-shallot butter: In a small skillet over medium heat, heat oil and add shallot. Sauté until softened, about 5 minutes. Add wine and simmer until evaporated, about 5 minutes. Remove from heat and allow to cool.
In a mixing bowl, combine butter, ancho chili, coriander (if using), honey, salt and shallot. Mix well until blended and smooth. May be used immediately, or covered and refrigerated for up to 3 days, or covered and frozen for up to 3 months; bring to room temperature before using.
For the char: Preheat oven to 250 degrees. Lightly oil a shallow metal baking pan, and arrange fillets in a single layer. Spread each with 1 to 2 tablespoons ancho-shallot butter. Bake until barely cooked through, 7 to 10 minutes, depending on thickness of fillets. Serve immediately.