Arctic Char

Nothing could be easier than stirring together chopped scallions with a dollop of mayonnaise, and this quick coating adds considerable verve and oniony bite to meaty arctic char fillets. And it looks great, too—the green of the scallions contrasts nicely against the pink flesh of the fish. For this recipe, we use the leftover scallions from our Tuna Steak au Poivre recipe, but it would also work fine with a full bunch.

This mild wild fish replete with omega-3 fatty acids combines the tastes of trout and salmon; it is available in the winter when wild salmon is still a month away. Slow-roasting a fish high in fat keeps it moist and flavorful.

We're convinced that red trout is well worth looking for. We love its firm texture, its delicate flavor, and its gorgeous pink flesh, which here contrasts beautifully with the green pesto—an all-purpose sauce that would taste great with just about any type of fish or pasta.

Arctic char, a cousin of salmon and trout, lends itself well to almost any cooking method. We particularly love this versatile fish paired with roasted fennel.

Its firm flesh and assertive taste make arctic char a great choice for the grill. The ground chipotle in the quick marinade gives the fish a hint of smoky heat.

Gravlaks — fish cured with salt, sugar, and dill — is usually made with salmon, but we like the milder flavor of arctic char for this particular dish. Keep in mind before starting to cure your fish that you will need to turn it every 12 hours for a total of 36 hours.

Salmon fillets can be substituted for the char. For a shortcut version of the horseradish cream, just mix 3/4 cup heavy whipping cream with prepared white horseradish to taste.

Active time: 30 min Start to finish: 40 min