Active Time

　　40 min

　　Total Time

　　40 min

　　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.

　　

Ingredients

Makes 4 generous servings

　　7 medium garlic cloves

　　2 tablespoons salt

　　1/4 cup fresh lime juice

　　2 tablespoons olive oil

　　1 3/4 teaspoons sugar

　　1 1/4 teaspoons ground chipotle chile

　　2 (1-lb) arctic char fillets with skin (about 1 1/4 inches thick)

　　Accompaniment: lime wedges

　　

Special Equipment

tweezers or needlenose pliers

　　

Step 1

Mince garlic and mash to a paste with salt using a large heavy knife.

　　

Step 2

Stir together garlic paste, lime juice, oil, sugar, and chipotle chile in a small bowl until sugar is dissolved.

　　

Step 3

Remove any bones from fish with tweezers, then pat fish dry and place, skin side down, on a plastic-wrap-lined large tray.

　　

Step 4

Rub chile mixture all over flesh side of fish, then wrap plastic around fish and marinate at cool room temperature 15 minutes.

　　

Step 5

While fish is marinating, prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure

　　

Step 6

To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side down, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter. If desired, lift skin from fish with tongs and cook skin on rack directly over coals, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.

　　

Step 7

To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side down, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.

　　

Step 8

If desired, lift skin from fish with tongs and cook skin directly over a burner, uncovered, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.

　　Cooks' note:

　　·If you can't grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total. (Skin cannot be crisped in broiler.)

　　·You can substitute 2 (1-lb) pieces of salmon fillet (about 1 1/2 inches thick) for the arctic char. Grill, turning over once, about 12 minutes total.