Arctic Char with Tarragon Leeks

Total Time
32 min
12 min
20 min


Olive oil

2 tsp

Uncooked leeks

2 medium, cleaned, cut crosswise in thirds, and thinly sliced lengthwise, white and light green parts only


2 medium, minced

Table salt

¾ tsp

Black pepper

¼ tsp, coaresly ground

Reduced sodium chicken broth

½ cup(s)

Fresh tarragon

1 Tbsp, chopped

Fresh parsley

2 tsp, chopped flat-leaf

Uncooked arctic char

20 oz, 4 (5-ounce) fillets


½ item(s), medium, cut into 4 wedges


  1. Heat 1 teaspoon of oil in large nonstick skillet over medium heat. Add leeks, shallots, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Cook, stirring often, until leeks are oftened, about 2 minutes.
  2. Add broth and tarragon to skillet. Reduce heat to low and simmer, covered, until leeks are tender, about 4 minutes. Uncover and cook until liquid evaporates, about 1 minute longer. Remove from heat and stir in parsley.
  3. Meanwhile, sprinkle arctic char with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper.
  4. Heat remaining 1 teaspoon oil in large skillet over medium-high heat. Add fish and cook, turning once, just until opaque in center, about 10 minutes. Serve fish topped with leek mixture. Serve with lemon wedges.
  5. Per serving: 1 arctic char fillet and 1/4 cup leek mixture


Arctic char is closely related to salmon and trout. Its pinkish color resembles salmon, and it has a clean, mild flavor. If you can't find arctic char, you can use salmon fillets instead.