Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth
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Cooking Time:
40 min
Prep Time:
10 min
Total Time:
55 min
Servings:
4 servings
Ingredient
14 (6-ounce) fillets artic char, skinned
21 tablespoon olive oil
3Salt and freshly ground black pepper
4Tangerine-Habanero Glaze, recipe follows
5Meyer Lemon Broth, recipe follows
6Couscous, recipe follows
74 cups tangerine juice
82 cups red wine vinegar
91 1/2 cups sugar
101/2 habanero chile, chopped
11Salt
122 tablespoons olive oil
131 small Spanish onion, coarsely chopped
141 clove garlic, chopped
152 cups homemade clam broth
161/2 cup fresh Meyer lemon juice
172 tablespoons cold unsalted butter, optional
18Fresh parsley leaves or cilantro leaves, torn
19Salt and freshly ground black pepper
202 cups water
211 teaspoon kosher salt
221 cup instant couscous
231 tablespoon Meyer lemon zest
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Nutritional components
- Serving Size1 of 4 servings
- Calories1127
- Total Fat41g
- Saturated Fat11g
- Carbohydrates142g
- Dietary Fiber5g
- Sugar101g
- Protein45g
- Cholesterol110mg
- Sodium2253mg
Cooking process
Step 1Preheat oven to 400 degrees F.
Step 2Brush fillets on both sides with oil and season with salt and pepper. Heat a large, oven-safe nonstick saute pan over high heat, add the fish, and cook until golden brown, about 2 minutes. Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 minutes or until just cooked through. Brush with more of the glaze and remove from the heat.
Step 3Ladle some of the broth into large shallow bowls, place fish in the middle, glazed side up, and sprinkle some of the couscous around the fish. Serve immediately.
Step 4Place tangerine juice in a medium saucepan and cook over high heat, until reduced to 3/4 cup, stirring occasionally. While the tangerine juice is reducing, combine vinegar and sugar in a small saucepan and cook until reduced by half. Add the reduced tangerine juice and habanero to the reduced vinegar mixture and stir to combine. Puree in a blender until smooth and season with salt. Transfer to a bowl and let cool to room temperature before using.
Step 5Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the clam broth and cook for 15 minutes. Strain the mixture and return to the saucepan, stir in the lemon juice and bring to a simmer. Whisk in the butter, if using, and the torn parsley or cilantro. Season with salt and pepper, to taste. Keep warm.
Step 6Bring water and salt to a boil in a saucepan. Stir in the couscous, cover the pot, remove from the heat, and let sit 5 minutes or until the water is absorbed and couscous is tender. Remove the lid of the pot, fluff the couscous with a fork and stir in the zest. Keep warm.
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