Herb-Stuffed Arctic Char

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Herb-Stuffed Arctic Char

Ease of preparation rating: Hard

Yield: 4-5 servings



1 x 3 lbs (1.4 kg) whole Arctic char, cleaned and deboned

2 tablespoons (30 ml) olive oil + more for grill

1 branch oregano

1 bunch fresh chives

1 bunch fresh dill

1 bunch fresh tarragon

8 sprigs thyme

Salt and ground black pepper

12 lemon slices



Preheat barbeque to medium-high heat, 375-400 F (190-205 C).

Rub the exterior of the fish and cavity with olive oil.

Stuff the cavity with oregano, chives, dill, tarragon, thyme, salt, ground black pepper, and lemon slices. Close securely.

Brush grill with oil.

Place the fish on the hot grill.

Cook for 10 minutes.

Flip and continue grilling.

Test doneness by opening the cavity and flaking fish. The fish should be slightly opaque and pink.

Serve with Grilled Potato Wedges (see recipe).


Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.


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