Broiled Arctic Char with Citrus Sauce

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Small Oranges

1

Lemon

1 Tbsp

Honey

3 Tbsp

Olive Oil , divided

4
(3 oz)

Arctic Char Fillets

2 Tbsp

Fresh Chives , minced

1 pinch

Sea Salt Flakes

as needed

Neutral Oil

Cooking Instructions

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Step 1

Position a rack 3 inches from the broiler. Preheat the broiler to high.

Step 2

Slice off the ends of each Oranges (4) and the Lemon (1) . Squeeze the juice out of those ends into a medium bowl. Discard the rind. Stand each piece of fruit on one of its cut sides. Run a knife down the side of each orange and the lemon to remove the skin.

Step 3

Squeeze the juice out of those skins into the bowl, then discard. Remove each citrus segment by running a knife down the side of each membrane and slicing the segment out. Drop it into the bowl of juice.

Step 4

Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice.

Step 5

Pour 1 tablespoon of the juice from the bowl of citrus segments into a large bowl. Add Honey (1 Tbsp) and 1 tablespoon of Olive Oil (3 Tbsp) . Whisk to combine.

Step 6

Add Arctic Char Fillets (4) and toss to coat. Let marinate for at least 5 minutes.

Step 7

Meanwhile, pour the remaining 2 tablespoons olive oil into the bowl with the citrus segments. Add the Fresh Chives (2 Tbsp) and Sea Salt Flakes (1 pinch) . Stir to combine. Taste. It should taste similar to a salad dressing with perhaps less of a bite.

Step 8

Rub a sizzle pan or sheet pan or broiler pan lightly with Neutral Oil (as needed) . Remove fillets from marinade, letting excess drip off—no need to pat dry. Discard excess marinade.

Step 9

Place the char fillets skin side down in the pan. Season the flesh with Sea Salt Flakes (to taste) . Place a sheet pan upside down on the rack, then place the pan with the fillets in it on top. Broil 4 to 5 minutes.

Step 10

Remove pan from oven and immediately transfer fillets to a serving platter. Spoon sauce over top. Pass extra sauce on the side.