David LeFevre wants you to know that fish can be cool. That’s probably no great surprise coming from the new chef at the Water Grill, certainly one of the best seafood restaurants on the West Coast ...

This dish is packed with the “sunshine vitamin,” thanks to D-rich arctic char and egg yolks. The bright-green dill emulsion plays off the luxurious fish; toasted ...

Salt and pepper the Arctic Char filets. Heat sauté pan to medium-high and add olive oil to coat. Add filets and sauté skin side down for about 2-3 minutes until the skin is crispy. Flip and sauté for ...

This mild fish is a great alternative to salmon, and still packed with beneficial omega-3's, selenium, and vitamin D. Sear it in a skillet, then serve with a crunchy, vibrant slaw.

Arctic char has a rich taste with combined flavor notes of trout and salmon. The deep poaching method is seldom used but is a great, healthy way to prepare fish!

Preheat the oven to 325 degrees. Arrange four 6-by-6-inch squares of foil on a work surface. Pat fillets dry and place one, skin-side down, in the center of each square. Season with salt and pepper ...

Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Trim and halve radishes and toss with olive oil, salt and pepper to taste. Spread out in an even layer on the prepared sheet pan.