Yuzu-Jalapeño Roasted Arctic Char
Chef Anthony absolutely adores jalapeños for their flavor, not just heat. Chef especially loves pairing them with a complex flavor such as yuzu, a low-acid citrus fruit similar to lemon and popular in Japanese cuisine. The two flavors are combined into a bright, tangy marinade for Arctic char, which is then roasted and drizzled with an umami-rich miso sauce. On the side, you'll enjoy simply sautéed baby bok choy and a lime-infused sweet potato mash, making this dish a match made in flavor heaven.
Nutritional facts
Protein
38g
Carbs
46g
Calories
590kcal
Fat
30g
Ingredients
Paste, Miso, Red, Sesame Oil, Sweet Potatoes, Butter, Red Onion, Black Pepper, Garlic, Kosher Salt, Lime, Green Onion, Pickled Jalapeno Peppers, Arctic Char, Canola Oil, Ginger Powder, Bok Choy, Soy Sauce, Yuzu Juice
Contains milk, fish, cereals containing gluten, wheat, soybeans, sesame seeds.
Reviews
4.2
Based on 119 reviews
David · 07/15/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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