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Our Seafood Recipes

Arctic Char is a great source of sustainable seafood! It’s got a pink, or orange, flesh much like salmon and can be used in almost exactly the same ways. This dish is a perfect fall dish featuring rich and hearty flavors that perfectly compliment the richness of char.


Pan Seared Arctic Char with Roasted Apple & Butternut Squash Farro

Serves 2:


  • 1 Shallot, diced
  • 1 cup butternut squash, chopped into ¼ cubes
  • 1 cup apple, chopped into ¼ cubes
  • ½ cup farro
  • ½-¾ quart of chicken stock
  • ¼ cup white wine
  • Butter
  • Olive Oil
  • Salt & Pepper
  • Fresh Thyme
  • Optional Garnishes: Grated lemon zest, Micro-greens, Sliced Apples


  1. Add the butternut squash cubes to a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes in preheated, 450 degree oven. About halfway through (8-10 minutes) add your apples and allow to roast for the remainder of the bake time.
  2. Add one tablespoon of butter to a large saute pan over medium high heat and add in diced shallots; cook until translucent.
  3. Once the shallots are fully softened, add the farro. Cook until farrow is slightly toasted. Should smell “nutty”.
  4. Once the farro is toasted, deglaze with white wine and cook until the wine has almost completely reduced. Add in enough stock to just cover the farro and simmer, stirring frequently.
  5. As stock reduces add more as needed and repeat until the farro is tender and the stock has fully reduced.
  6. Add in the roasted apples and butternut squash and toss to combine. Finish with a table spoon of butter and season to taste.
  7. To prepare fish, pat fillets dry and score the skin side. Season with salt.
  8. In a skillet on high heat, add 1 tablespoon of olive oil, 1 table spoon of butter, and a few springs of fresh thyme. Place fish skin side down and cook until fish is about ¾ of the way finished and the skin is really crisp; about 3-4 minutes. Flip fish and cook for another minute or until fish is just cooked all the way through.
  9. Serve and garnish with lemon zest, micro-greens and apple slices. (optional)


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