Arctic Char with Roasted Garlic and Fresh Rosemary

This comes together quickly once you roast the garlic.

Artic Char with Roasted Garlic and Rosemary 
from Food Network

Ingredients

• 2 medium-sized bulbs garlic
• 2 (1-pound) Arctic char fillets
• 1/4 cup grapeseed or canola oil
• 1/4 cup freshly squeezed lemon juice
• Leaves from 3 large sprigs fresh rosemary
• Salt and pepper

Directions

Preheat oven to 350 degrees F.

Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth.
Raise the oven temperature to 400 degrees F.
Place fillets on well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread puree over the fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes.
Bake fish for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside.
Broil for another 2 minutes to brown the tops of the fillets.

Honey Soy Broiled Salmon

I'm always looking for more fish recipes.  We try to have fish once a week and get tired of the same ones over and over.  This was fast and everyone scarfed it down.  Definitely adding it to the rotation!

1 pound salmon fillet
1 teaspoon toasted sesame seeds

Whisk Marinade Together:
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger

 Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray.  Transfer the salmon to the pan, skinned-side down. (Discard the marinade.)

Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Korean beef bulgogi

Another favorite - this is SO good, and easy.  Recipe comes from a Foxfire saute class I took.

Marinade:
1/4 cup soy sauce
2 Tbs rice vinegar
1 Tbs ginger, peeled and grated
1 clove garlic, minced
2 tsp Siracha (southeast Asian chile sauce)
2 tsp sugar
1 1/2 tsp Asian sesame oil


1 to 1 1/2 pound flank steak
1 Tbs olive or peanut oil
2-3 scallions, finely sliced, green & white parts
2 Tbs sesame seeds, toasted


Marinate:  Stir together the marinade ingredients.  Score the steak, not too deep, in 2 directions to facilitate marinating.  Coat steak well on both sides and allow to marinate for one hour or more under refrigeration.  Turn several times during this period.

Sautee:  Heat a large heavy skillet over medium high heat.  Add the oil, swirl to coat pan then add drained steak.  Saute until medium rare, about 2-3 minutes per side.  Remove steak and allow to rest to distribute heat and mostly redistribute internal juices.

Slice the steak very thin across the grain.  Sprinkle with scallions and sesame seeds and serve.

Notes:  Sirloin steak may be substituted for flank steak.  Steak may be grilled over high heat instead of sauteed.

I always serve this wrapped in bibb lettuce with brown rice and kimchee.  Thai Iced Tea to drink makes it seem extra special.

Thai Iced Tea:
Steep Roobios tea (red tea) as directed.  Cool.  Sweeten with sugar (I put about 1/6 cup per quart) and add a small amount of milk or half and half (the picture below has too much milk).  Serve over ice.