These delicate arctic char fillets are lacquered with a savory and sweet teriyaki sauce. You’re going to love this recipe!
This teriyaki arctic char will keep refrigerated for up to 2 days.
Reheating cooked fish: place the fillets on a cooking tray covered with parchment paper and place in an oven preheated to 275ºF. Leave for 10-15 minutes, until the internal temperature reaches 125ºF.
Make it gluten-free: swap soy sauce for liquid amino or tamari sauce, and the cornstarch for arrowroot.
Keywords: Seafood, main, fish, Japanese, easy recipe