Recipe: Arctic char with grapefruit, butternut squash and radishes

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Recipes & more Pumpkin

Grapefruit pairs well with fish, like in this recipe for pan seared Arctic char fillets with crispy skin. Recipe by Sophia Schillik, cucinapiccina

Ingredients (4 servings):

  • 1 small butternut squash (or 1⁄2 a large one)
  • Juice and zest of 1⁄2 a lemon
  • 4 tbsp rapeseed oil
  • 2-3 cloves of garlic
  • Salt and pepper
  • 2 pink grapefruits
  • 1 bunch of radishes
  • 2 shallots
  • 50 g butter
  • 4 Arctic char fillets
  • Edible flowers or herbs of your choice


  1. The evening before, or a few hours before, marinate the butternut squash. Peel the squash, cut it in half lengthwise and cut each half into thin slices. To make the marinade, crush or finely grate the garlic and combine it with half the oil as well as the juice and zest of the lemon. Cover the sliced butternut with the marinade and leave to rest for 3-4 hours or overnight.
  2. Fillet the grapefruits, add to the marinating squash and toss. Wash and clean the radishes and halve or thickly slice each radish. Peel and slice the shallots.
  3. Melt the butter in a pan. Add the shallots and sauté, stirring occasionally. Add the radishes and briefly sauté. Season with salt and pepper.
  4. Lightly salt the char fillets and add the remaining oil (2 tbsp) to a pan. Place the fillets skin-side down in the pan and fry until crispy. Turn the fillets and cook for a few more minutes over a gentle heat.
  5. Plate the fish together with the grapefruit fillets, butternut and radishes and garnish with edible flowers or herbs.
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