Eight years ago, my wife and I rented a house on Isle of Palms (IOP), SC—one of our favorite vacation spots, just north of Charleston. The area offers the best of both worlds: shopping (for her) and incredible restaurants (for me).
One of our go-to spots is The Boathouse at Breach Inlet, tucked between IOP and Sullivan’s Island. On that trip, their special was unforgettable: Pan-Roasted Arctic Char Oscar with sautéed rainbow chard, local carrots, smashed potatoes, and a citrus crab hollandaise.
That memory popped up recently on my socials, and I couldn’t resist creating my own version at home. My take: Air-Fried Arctic Char with Sautéed Swiss Chard, Local Carrots, Smashed Potatoes, and a silky Citrus Hollandaise.
The char came from one of our favorites—Broadwater Shrimp Co.—and the vegetables from Swamp Rabbit Café & Grocery. Simple, local, and every bit as satisfying as the memory that inspired it.
Ingredients
Ingredients for Smashed Potatoes
- 3-4 potatoes
- 2-3 garlic cloves
- 2-3 tbsp olive oil
- 1-2 cups almond creamer, milk or half and half
- Salt and pepper to taste
Ingredients for Roasted Local Baby Carrots
- 1 bunch baby carrots, scrubbed
- Olive oil
- Salt and pepper to taste
Ingredients for Sauteed Local Swiss Chard
- 2 bunches rainbow chard, stems removed, chopped
- Olive oil
- 1 tsp honey
- 1 tsp garlic powder
- Salt and pepper to taste
Ingredients for Easy Citrus Hollandaise Sauce
- 1 cup mayonnaise (we used Veganaisse)
- 2 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lime juice
- 1 dash red pepper sauce (like Tabasco)
- Salt and pepper to taste
Ingredients for Air Fried Artic Char
- 1 lbs artic char filet, cut into 2 8 oz portions
- 1 tbsp Cajun seasoning
- Salt if needed
- Olive oil spray
Instructions
How to make Smashed Potatoes
- Fill a large pot with water, add the whole garlic cloves and bring to a boil. Season the water with salt and add the potatoes. Boil until the potatoes are tender. Drain potatoes.
- Reduce heat to medium and coat the pot with olive oil. Add the potatoes back to the pot and season with salt and pepper. Using a masher, mash the potatoes until desired consistency and add cream. Taste and re-season. Keep warm.
How to make an Easy Citrus Hollandaise Sauce
- Add all the ingredients: mayonnaise, sour cream, lemon juice, hot sauce and salt and pepper into a small bowl and whisk together.
- Add the mixture to a small sauce pan and heat over low heat. Keep warm.
How to make the Sauteed Local Swiss Chard
- In a large skillet or sauté pan, warm the olive oil over medium heat.
- Add the chard and sauté, tossing occasionally, until it begins to wilt (about 3–4 minutes).
- Sprinkle in garlic powder, salt, and pepper. Continue cooking another 1–2 minutes until tender but still vibrant in color.
- Drizzle in the honey and toss to coat, letting it glaze slightly over the greens.
- Remove from heat, cover and keep warm.
How to make Roasted Local Baby Carrots
- Add the carrots to sheet pan. Toss with olive oil and season with salt and pepper.
- Place under a preheated broiler until slightly charred.
How to make Air Fried Artic Char
- Pat the fillets dry with a paper towel to help the seasoning stick and ensure crisp edges.
- Lightly spray each fillet with olive oil. Rub the Cajun seasoning evenly over both sides. Add a pinch of salt if needed.
- Preheat the air fryer: Set it to 400°F (200°C) for 3 minutes.
- Place the fillets skin-side down in the basket (don’t overcrowd). Air fry for 7–9 minutes, depending on thickness, until the fish flakes easily with a fork and reaches an internal temp of 145°F.
Plating
Start by spooning the smashed potatoes onto the center of the plate as your base. Arrange the charred carrots alongside for color and texture. Place the Arctic char on top of the potatoes, then drizzle generously with the citrus hollandaise. Layer the sautéed Swiss chard over or beside the fish, and finish with a sprinkle of microgreens for freshness and a pop of color.
one foodie 