Brought to you by Steelhead Food Co.
Arctic Char has a rich buttery taste, due to its high fat content, closely comparable to a sockeye salmon. Its flavour profile falls between trout and salmon, with flesh that ranges from light pink to deep red. Its skin is thin and delicate, making it easy to crisp.
Check out this delicious recipe from: food52.com
Broiled Lemon-Honey Arctic Char With Citrus Sauce
- 4 small oranges, a mix is nice
- 1 lemon
- 1 tablespoon honey
- 3 tablespoons olive oil, divided
- 4 (3- to 4-ounce) arctic char fillets
- 2 tablespoons finely chopped chives
- Flaky sea salt
- 1 tablespoon neutral oil
- Freshly ground black pepper (optional)
- Position a rack 3 inches from the broiler. (Note: I can position a rack only 4 inches from the broiler. To get the pan 3 inches from the heat source, I turn over a rimmed sheet pan and set it on the rack—I do this when the fish is ready to be broiled.) Heat the broiler to high.
- If you know how to supreme citrus fruit, do that, squeezing and reserving any juice left in the rinds, then skip to step 2. Otherwise: Slice off the ends of each orange and the lemon. Squeeze the juice out of those ends into a medium bowl. Discard the rind. (It’s handy to have a garbage bowl nearby for this step.) 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. 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. Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice. You should be left with a bowl of beautiful segments swimming in a lot of juice. (If this doesn't make sense, YouTube it.)
- Pour 1 tablespoon of the juice from the bowl of citrus segments into a large bowl. Add the honey and 1 tablespoon of the olive oil. Whisk to combine. Add the fish and toss to coat. Let marinate for at least 5 minutes.
- Meanwhile, pour the remaining 2 tablespoons of the olive oil into the bowl with the citrus segments. Add the chives and a big pinch of salt. Stir to combine. Taste—it should taste similar to a salad dressing with perhaps less of a bite. It should not be emulsified.
- Rub a sizzle pan, sheet pan, or broiler pan lightly with the neutral oil. Remove the fish from the marinade, letting the excess drip off—no need to pat dry. Discard the excess marinade. Place the fish skin side down in the pan. Season the flesh with salt (and pepper, if you wish) to taste. Place a sheet pan upside down on the rack (see why, if you've forgotten, in step 1), then place the pan with the fillets in it on top. Broil for 4 to 5 minutes. Remove the pan from the oven and immediately transfer the fish to a platter. Spoon the sauce over the top. Pass the extra sauce on the side.