This genuinely quick dinner pairs barely opaque broiled Arctic char with a bright, crunchy cucumber and radish salad. Dill, lemon, poppy seeds, and a touch of cayenne make it feel fresh and lively—and it can be on the table in 20 minutes or less.
THE RECIPE
Broiled Arctic Char with Marinated Cucumber and Radish Salad
Prep15 min
Cook20 min
Total35 min
Serves4
Ingredients
Instructions
- In a medium bowl, combine the cucumber, radishes, olive oil, lemon juice, dill, poppy seeds, 1 teaspoon salt, and ½ teaspoon black pepper. Let sit, tossing occasionally, until the cucumbers and radishes soften slightly, 10 to 15 minutes.
- Meanwhile, preheat the broiler to high. Line a baking sheet with aluminum foil and place the fish on top. Season with the cayenne pepper and 1 teaspoon each salt and black pepper.
- Broil until the Arctic char is just barely opaque throughout, 3 to 5 minutes. Watch it closely—thin pieces cook very quickly.
- Serve the fish with the cucumber-radish salad, sprinkled with dill, salt, and black pepper.
Tips and Storage
- Use a mandoline for evenly paper-thin cucumber and radish slices.
- Let the salad marinate for the full 10 to 15 minutes so the vegetables soften and absorb the lemony dressing.
- Watch thin fish fillets closely under the broiler; they can go from barely opaque to overcooked in seconds.
- Refrigerate the fish and salad separately in airtight containers for up to 2 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.