Broiled Lemon-Honey Arctic Char with Citrus Sauce
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Dinner tonight: Broiled arctic char meets citrus sauce, a longtime favorite recipe from Sally Schneider’s A New Way to Cook.
It’s simple:
- Segment a mix of oranges and lemon.
- Dress them with a small amount of olive oil and chives, and season with salt.
- Briefly marinate the char in a mix of equal parts citrus juice, olive oil, and honey.
- Broil the char for five minutes.
That’s it! In 5 minutes, these arctic char fillets are cooked through, emerging with caramelized edges and skin glistening, ready to receive a citrus bath.
Lots of crusty bread is a must, and a simple green salad is nice, too. Have a wonderful weekend, Everyone.
PrintBroiled Lemon-Honey Arctic Char with Citrus Sauce
- Total Time: 25 minutes
- Yield: 4
Description
Author Notes: Sauce adapted from a favorite Sally Schneider recipe in A New Way to Cook.
Ingredients
- 4 small oranges, a mix is nice (I’ve been using Cara Cara and tangerines)
- 1 lemon
- 1 tablespoon honey
- 3 tablespoons olive oil, divided
- four 3- to 4-ounce fillets Arctic Char
- 2 tablespoons minced chives
- 1 pinch flaky sea salt
- 1 tablespoon neutral oil
Instructions
- Position a rack 3 inches from the broiler. (Note: To get the pan 3 inches from the heat source, you may have to turn over a rimmed sheet pan and set it on the rack.) Preheat 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 one tablespoon of the juice from the bowl of citrus segments into a large bowl. Add 1 tablespoon of honey and 1 tablespoon of olive oil. Whisk to combine. Add the fillets of arctic char and toss to coat. Let marinate for at least 5 minutes.
- Meanwhile, pour the remaining 2 tablespoons olive oil into the bowl with the citrus segments. Add the chives and a big pinch of sea 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 or sheet pan or broiler pan lightly with neutral oil. Remove fillets from marinade, letting excess drip off—no need to pat dry. Discard excess marinade. Place the char fillets 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 4 to 5 minutes. Remove pan from oven and immediately transfer fillets to a serving platter. Spoon sauce over top. Pass extra sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Fish
- Method: Broil
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
19 Comments on “Broiled Lemon-Honey Arctic Char with Citrus Sauce”
So totally delicious! I love recipes like this – straight forward with tons of flavor – will be trying this!
Yay!! It’s so refreshing, Mary.
Alexandra I made the broiled lemon- honey citrus sauce with. soackeye and my family loves it I’ll make it again love it thanks
Yay!! So happy to hear this, Donna. It’s so fresh, right?
this dish looks so tasty and healthy!thanks for sharing the recipe!:)
🙂 🙂 🙂
I bet you get amazing fish in Kauai!!
beautiful recipe, I love the citrus flavors and haven’t even tried to cook with artic char before, so thank you for posting this wonderful inspiration!
It’s easy, Sabrina! You can do it 🙂
These pictures are mouth-watering! I’m definitely going to try it next time my in-laws come to visit. I bet they’ll love it. Thank you for sharing!
It’s so refreshing, Kelly!
This looks delicious. Solved my what to make for dinner dilemma I’ve been having. Putting on the menu for this weekend. Thanks!
Yay! So happy to hear this, neighbor!
Monday night is always salmon night for my wife and I.
Usually can get artic char at my local Whole Foods.
Love the simple recipe and always enjoy a citrus flavor on our fish….honey adds a touch I wouldn’t have thought of.
Thanks.
Honey helps brown it, too — it’s nice!
Hi Alexandra, I cant seem to get the same char on the fish, can you comment on it?
Hi Marina,
It likely has to do with the strength of your broiler? Is your broiler generally strong? How many inches would you estimate your fish is from the heating elemant?
What would you recommend as sides for this?
Hi Brianna!
I might just roast some asparagus or make a chopped vegetable salad with a shallot vinaigrette. Bread of course! Looks through these Saladss and see if anything piques your interest.