A common intimidating factor among people I find is whole fish. What to do with whole fish, how to get over the fact that there’s a head and a tail and it looks like if you add water, it may actually swim away (it doesn’t). This time of year is perfect for conquering this fear. Warmer weather is here for at least (we hope) 12 weeks (I don’t want to depress anyone, so I’m aiming high!). Summer is upon us! And even though most adults don’t have summer vacation like we did when we were kids, we tend to relax a bit more during these coming months. We even, dare I say it, make plans on a school night! (Insert gasp here.)

The best part about this time of year is we fire up the grill a lot more. Whole fish is great on the grill. One of my absolute favorites is Arctic Char. This fish is farm-raised year round in Iceland. It is relatively affordable, and large enough to prepare when company is around. One whole fish serves comfortably 4-6 people.

Grilled Arctic Char

1 4-5 pound Arctic Char, gills out and gutted (gladly prepared for you at Browne Trading Market)
1 bunch fresh flat leaf parsley
1 lemon
2 cloves garlic, minced
2 shallots, minced
1 fresh tomato, rough chop
6 Tablespoons butter, room temp
1 Tablespoon crème fraiche
1 Tablespoon artichoke spread (Moulins Majoub is a great brand)
Salt and pepper
EVOO

On a sheet pan prepare the char by drizzling generously (including gut cavity) with EVOO, season with salt and pepper. Set aside. Make sure grill is on and heating up (for some of us, that means switching on a knob, while others may need two sticks and a magnifying glass while praying for sun! The latter may want to plan ahead and start the grill early).

In a bowl, add 1 shallot and garlic, both minced. Rough chop tomato and ¾ of the flat leaf parsley. Take half the lemon and squeeze the juice into the bowl, toss the spent lemon into the bowl as well. Drizzle with EVOO and season with salt and pepper and toss. Stuff the ingredients into the belly cavity of the Char. When the grill is smoking hot (a technical term) place the fish onto the grill. Close the lid.

Depending on the size, the fish will take about 15-20 minutes. No need to flip the fish, this way, you’ll have one side that looks nice for company! The best way to check the fish is to take a fork and insert it near the gills towards the backbone. Lift the fork and if the flesh easily flakes and is almost opaque (it’s ok to have a slight pink tone, the fish will continue to cook as it sits on the platter), then it is finished.

While the fish is cooking, take the butter, crème fraiche, artichoke spread, remaining shallot and garlic and mix well in a bowl. Juice the other half of the lemon into the bowl (this time the spent lemon can be discarded) and mix. Add salt and pepper and the remaining chopped parsley and stir. Put into a serving ramekin and set aside.

To serve, place the fish on a platter with the ramekin of butter on the side and serve family style! For those of you who need further explanation, take a serving of the fish and a nice big pat of butter and place it on top for maximum enjoyment.

For full satisfaction enjoy with any of these wine recommendations:

Domaine Saint-Eugenie Rose, France
Cotes du Coast Blanc by Sans Liege, California
Jeio Prosecco Rose, Italy
Chateau La Moutete Rose, France

Torii Mor Pinot Noir, Oregon
Rochioli Pinot Noir, California
The Aphorist Pinot Noir by Red Car, California
Groundwork Grenache by Sans Liege, California
Perrot Minot Gevrey Chambertin, Burgundy France

Jen Flock is a Certified Sommelier, Cook, MF&L columnist and blogger, mother, and is always thirsty.