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Honey Mustard Char with Shiitake Mushrooms (Serving Size: 4)

Artic Char is often referred to as salmon trout. It has a tender flakier flesh than salmon, a lower fat content and a milder, sweeter flavor. It’s truly divine!!

Needs: Saute pan, Bowl, Baking Sheet, & Brush



4 x 4oz Fresh Artic Char Fillets 1

5 tbsp Honey Mustard 6

15 Fresh Shiitake mushrooms (julienne) 1

1 tsp Fresh Shallots (finely diced) 1

½ tsp Fresh Parsley (minced) 1

1 tsp Ginger (minced) 1

½ tsp Fresh Garlic (minced) 1

4 tsp Sesame Oil 1 or 6

4 tsp White Wine 6

Salt & Pepper to taste 8



In a preheated sauté pan, add enough sesame oil to coat the bottom. Saute garlic, shallots, ginger & shiitake mushrooms, then add wine, salt & pepper. Cook ingredients until mushrooms are tender. Remove from heat, mix in parsley and leave in a small bowl to cool. Set bowl aside. In the preheated sauté pan add enough sesame oil to coat the bottom. Add the fillets and lightly brown each side of the fillet, taking care not to cook them. Remove from heat & place fillets on a baking sheet. With a brush, coat each fillet with honey mustard, then take mushroom mixture and gently press an even amount of the mixture on top of each fillet.

Cook the Fillets in a preheated oven (350F) for approximately 10 – 12 minutes. Artic Char texture should flake lightly with a fork.. Serve with rice & a veggie.