Diving again into the deep blue sea, I am trying Arctic Char, grilled whole on a bed of cinnamon sticks. I thought that cinnamon was for baking, and have not yet used it in an application for a savory meal. This should be very interesting.
Rinse the char inside and out with cold water. Pat dry with paper towel and place the fish into a large container. Pour the wine over the fish, turning to coat. Cover and refrigerate for 60 minutes, turning once. In a separate container, soak the cinnamon sticks in wine until ready to use.
Preheat grill to medium heat. Remove char from fridge; discard the wine. Place a cinnamon stick into the cavity of the char. Add a sliced shallot, lemon wedges, and a sprig of rosemary to the fish; set aside.
Place wine–soaked cinnamon sticks onto the grill to form a bed. For easier removal, a perforated metal pizza tray or grill tray can be used. Top the cinnamon sticks with the remaining lemon, and rosemary. Place the stuffed char onto the cinnamon stick bed. Season with salt and pepper to taste.
Close the grill lid and bake for 30 minutes, turning once, but checking occasionally to ensure that the cinnamon sticks are not on fire. Fish is usually cooked when firm to the touch, flesh along the backbone flakes easily when pierced.
Remove the char from the grill, and transfer directly onto a serving platter. Remove cinnamon stick from belly. Drizzle cooked fish with lemon juice and a splash of spiced rum. Serve immediately with chilled Lindemans Bin 65 Chardonnay.