Spicy Arctic Char and Grapefruit Crudo

Spicy Arctic Char and Grapefruit Crudo

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Cured Arctic Char:

• 1 arctic char fillet
• 1 cup (250ml) sugar
• 1 cup (250ml) kosher salt
• Zest from 2 grapefruits
• 2 tbsp (30ml) coriander seed
• 1 tbsp (15ml) fennel seed
• 1 tsp (5ml) juniper
• 2 g lime leaf
• 1 bunch cilantro
• Thin slices of Fresno and serrano peppers, for garnish

For the Charred Grapefruit:

• 1 grapefruit

For the Habanero Granita:

• 2 cups (500ml) water
• 1/4 cup (60ml) sugar
• 1/2 cup (125ml) lime juice
• 1 red habanero, cored, seeded, and rough chopped
• 1/2 red bell pepper, cored, seeded, and rough chopped

Method:

Make the Habanero Granita:

Heat water and sugar until dissolved. Place everything in a blender and blend until smooth. Strain and pour on a tray and place in the freezer until frozen. Remove and shred with a fork to serve.

Char the Grapefruit:

Cut off the grapefruit skin and slice out segments, leaving the membrane behind. Char the grapefruit segments with a torch.

Make the Arctic Char Crudo:

Grind coriander, fennel, juniper and lime leaf in a spice grinder. In a mixing bowl add sugar, salt, zest, and freshly ground spices and stir to make the curing mix. Place fish on a tray and cover with curing mix. Place the fish in the fridge for 2 hours to cure.

Remove the fish from the fridge, wash off the curing mix under running water and pat dry. Cut cured fish into ¼ inch slices at a 45 degree angle and serve on an ice block along with the charred grapefruit, granita, and pepper slices.