Dry Aged Arctic Char – Cuso Cuts

Ingredients

• Dry Aged Arctic Char Filets, skin on (you need 6-8 oz. per person)
• Sea salt
• Coarse ground pepper
• 1 Tbs butter per 2 servings
• Minced garlic
• Chives
• Other herbs if desired (thyme, tarragon)
• 2 lemons
• Set up your charcoal grill, waiting for the coals to get white.
• If you have a whole fish, cut it down the middle along the back, then portion it into desired sizes.
• Salt and pepper the fish filets on all sides.
• Prepare some lemon-garlic butter with chives (use one of the fresh lemons for the mix).
• Place the Arctic Char skin-side down on the grill. Bast it abundantly with the butter mix.
• Turn after 1.5 minutes. Butter again
• The fish is done when it reaches 135 degrees F.
• Serve immediately with sea salt and lemon wedges (add lemon pepper if you wish).