Grilled Arctic Char Recipe with Chipotle Barbecue Sauce, Jicama Salad and Mango-Pineapple Salsa

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika provides a similar smoky flavor with less heat.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce preservatives and costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive for cooking.

cumin

🥗Healthier: coriander

💰Cheaper: ground black pepper

Ground black pepper is more common and less costly.

Heat a saucepan over high heat and add a little olive oil.

Add diced onion to the pan and sweat until translucent, avoiding any color.

Once the onions are softened, add minced garlic and cook until aromatic.

Add mustard powder to the pan and stir to release flavors.

Add red chili flakes to taste, about half of the amount available.

Incorporate molasses for sweetness and depth.

Add barbecue sauce to the mixture.

Stir in dark brown sugar to balance the flavors.

Add chopped Chipotle chilies from a can, including the adobo sauce.

Mix in ketchup, coarse black pepper, and kosher salt.

Bring the sauce to a simmer, avoiding a full rolling boil to prevent splatter.

Prepare the arctic char by trimming off the belly piece and cutting it into three equal portions.

Score the skin of the fish to prevent curling during cooking.

Brush both sides of the fish with olive oil to prevent sticking on the grill.

Preheat the grill to high heat for cooking the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens