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Icelandic Arctic Char with Honey-Lemon Citrus Glaze
A delicate and flavorful dish featuring Icelandic Arctic char, pan-seared and finished with a bright, tangy glaze of honey, lemon, and orange. This recipe highlights the fresh, clean taste of the fish, complemented by a simple yet elegant citrus sauce.
ð§ ææ
- 4 x 6 oz Icelandic Arctic Char fillets(skin on)
- 1 medium Lemon(zested and juiced)
- 2 small Orange(segmented, juice reserved)
- 1 tbsp Honey
- 3 tbsp Olive oil(divided)
- 2 tbsp Chives(minced)
- 1 pinch Flaky sea salt
- 1 tbsp Neutral oil(for searing)
- 1 pinch Black pepper(freshly ground (optional))
ðšâð³ äœãæ¹
- 1
Prepare the citrus segments: Cut off the ends of the lemon and oranges. Remove the peel and pith. Carefully cut between the membranes to release the segments, squeezing any juice from the membranes into a bowl. Reserve the juice and segments.
- 2
Make the glaze: In a small bowl, whisk together 1 tablespoon of the reserved citrus juice, honey, and 1 tablespoon of olive oil until combined. Add the Arctic char fillets to this mixture and toss to coat. Let marinate for at least 5 minutes.
- 3
Prepare the sauce: In the bowl with the remaining citrus segments and juice, add the remaining 2 tablespoons of olive oil, minced chives, and a pinch of flaky sea salt. Stir to combine.
- 4
Sear the fish: Heat the neutral oil in a non-stick skillet over medium-high heat. Remove the Arctic char fillets from the marinade, letting excess drip off. Place the fillets skin-side down in the hot skillet. Sear for 2-3 minutes until the skin is crispy.
- 5
Finish cooking: Flip the fillets and cook for another 4-5 minutes, or until cooked through and flaky. Alternatively, after searing the skin side, you can transfer the pan to a preheated oven at 400°F (200°C) for 5-7 minutes.
- 6
Serve: Transfer the cooked Arctic char to a serving platter. Spoon the citrus sauce over the fish. Season with freshly ground black pepper if desired. Serve immediately.
ð¡ ããã®ã³ã
- âEnsure the pan is hot before adding the fish to achieve a crispy skin.
- âDo not overcook the Arctic char, as it can become dry.
- âIf you don't have fresh oranges, orange juice can be used for the sauce, but fresh segments add a lovely texture.
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- Add a pinch of red pepper flakes to the citrus sauce for a hint of spice.
- Garnish with fresh dill or parsley.
- Serve with a side of roasted potatoes or a simple green salad.