Author: Canadian Living

This entree combines local food Arctic Char & blueberries with hearty vegetables that can withstand a plane trip to the north. This is best made with freshly caught fish and blueberries picked from the tundra, but can be made with frozen fish and blueberries, for a taste of fleeting Arctic summer anytime of the year.

  • Portion size 8 servings
  • Credits : amy.caughey


  • 1 8-10 lb whole arctic char gutted, head and tail on
  • 2 cloves garlic crushed
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 2 sweet potatoes cut in 2 cm x 2 cm cubes
  • 2 zucchinis cut in half rounds
  • 3 carrots peeled and cut into 2 x 2 cm cubes
  • 1/2 red onion cut into 2x2 cm cubes
  • 1 teaspoon dried rosemary
  • 3 tablespoons olive oil
  • 2 cups fresh blueberries from the tundra (or fresh/frozen from the store)
  • 1/2 lemon zest of
  • 1 teaspoon white sugar
  • 1/2 cup water
  • 2 tablespoons minced red onions
  • 1 teaspoon butter
  • 1 1/2 cup aged balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 3/4 cups cold butter cubed
  • 2 lemons for garnish


1.) Mix garlic and onion in a small bowl. Season inside and outside of fish with salt and pepper. Place onion & garlic mixture into the cavity of the fish. Wrap fish in tin foil. Place on a heavy-gauge cooking sheet in preheated oven at 350 degrees F for ~50 minutes. (Hint: The fish is cooked when it readily springs back when gentle pressure is applied. Be careful not to overcook.) 2.) Place sweet potato, zucchini, carrots and onions in a 9x13 baking dish. Drizzle with olive oil. Stir. Sprinkle with rosemary. Bake for ~ 45 minutes at 350 degrees F, until carrots are soft when tested with a knife. 3.) While fish and vegetables are cooking, prepare blueberry balsamic sauce. Blueberry Balsamic Sauce: 4) Place 1 cup blueberries, lemon zest, sugar, water and minced red onion in a small saucepan. Bring to a boil and stir. Simmer until blueberries are broken apart and sauce is thick, about 10 minutes. (Hint: To tell when sauce is thick, drag a wooden spoon through the sauce on the bottom of the pan. You should see the bottom of the pan for a few seconds.) Strain mixture through a mesh strainer, collecting the liquid in a dish. Use a spoon to push remaining liquid through the strainer. Discard blueberry skin mixture. Keep reserved blueberry sauce warm. 5) In a medium saucepan, bring balsamic vinegar and 1 tsp. butter to a boil, stirring frequently. Continue to boil until liquid has thickened and reduced by approximately ½, about 10 minutes. (Hint: To tell when sauce is thick, drag a wooden spoon through the sauce on the bottom of the pan. You should see the bottom of the pan for a few seconds.) Add cubed butter (1 cube at a time) whisking vigorously until sauce is smooth and glossy, and you can no longer see the butter. 6) Add reserved blueberry sauce and remaining 1 cup whole blueberries (at room temperature) to the balsamic vinegar mixture. Stir until whole blueberries are warmed through, about 2 minutes. Serve sauce immediately, drizzled on fish, or on the side. Serving tips: You can serve this fish family style at the table. Lay the fish on a large platter. To cut the fish, remove skin (or keep on) and cut desired size portions just to the backbone. After you remove the fish from the top half, the backbone will peel away easily, with most bones attached to access the bottom half of the fish. Save the tail for kids, as this tender part of this fish has no small bones. Garnish with generous lemon wedges.
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Nunavut Arctic Char with Blueberry Balsamic Sauce & Rosemary Vegetables