Arctic Char With Tangerine-habanero Glaze And Meyer Lemon Couscous Broth

This delicious Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth is an elegant, easy meal perfect for special dinners. The tangy, spicy glaze pairs beautifully with the tender fish, while the citrusy couscous adds a touch of brightness.

Ingredients Needed:

• 4 (6-ounce) fillets artic char, skinned
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Tangerine-Habanero Glaze, recipe follows
• Meyer Lemon Broth, recipe follows
• Couscous, recipe follows

Tangerine-Habanero Glaze:

• 4 cups tangerine juice
• 2 cups red wine vinegar
• 1 1/2 cups sugar
• 1/2 habanero chile, chopped
• Salt

Meyer Lemon Broth:

• 2 tablespoons olive oil
• 1 small Spanish onion, coarsely chopped
• 1 clove garlic, chopped
• 2 cups homemade clam broth
• 1/2 cup fresh Meyer lemon juice
• 2 tablespoons cold unsalted butter, optional
• Fresh parsley leaves or cilantro leaves, torn
• Salt and freshly ground black pepper

How To Make Arctic Char With Tangerine-habanero Glaze And Meyer Lemon Couscous Broth?

1. Cook the Arctic Char: Preheat oven to 200°C / 400°F. Brush the fillets with olive oil on both sides and season with salt and pepper. Heat a large oven-safe nonstick pan over high heat, add the fish, and cook for 2 minutes until golden. Brush with the tangerine-habanero glaze, turn over, and continue cooking on the stovetop or in the oven for 3-4 minutes, or until just cooked through. Brush with additional glaze and remove from heat.
2. Prepare the Tangerine-Habanero Glaze: Place tangerine juice in a medium saucepan and cook over high heat until reduced to 180 ml / 3/4 cup, stirring occasionally. In a small saucepan, combine the vinegar and sugar and reduce by half. Stir the reduced tangerine juice and habanero into the vinegar mixture. Blend until smooth, season with salt, and cool to room temperature.
3. Make the Meyer Lemon Broth: Heat olive oil in a medium saucepan over medium-high heat. Add the chopped onion and cook until soft. Stir in the garlic and cook for 30 seconds. Pour in the clam broth and simmer for 15 minutes. Strain the mixture, return it to the saucepan, and stir in the lemon juice. Bring to a simmer, whisk in the butter (if using), and add parsley or cilantro. Season with salt and pepper to taste. Keep warm.
4. Cook the Couscous: Bring water and kosher salt to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes or until the water is absorbed and the couscous is tender. Fluff with a fork and stir in Meyer lemon zest. Keep warm.
5. Assemble and Serve: Ladle the Meyer lemon broth into large shallow bowls. Place the glazed fish in the center and sprinkle the couscous around it. Serve immediately.

Recipe Tips:

• Use Fresh Ingredients: Always use fresh tangerine juice and Meyer lemon juice for the best flavor. Fresh ingredients make the glaze and broth taste more vibrant and zesty.
• Control the Spice: Adjust the amount of habanero to match your heat preference. If you like less spice, use only a small piece or remove the seeds.
• Cook Fish Evenly: Make sure the fillets are at room temperature before cooking to ensure even cooking and prevent them from drying out.
• Fluff the Couscous: Fluff the couscous gently with a fork after cooking to keep it light and fluffy. Adding zest after fluffing ensures it doesn’t clump.
• Blend the Glaze Smoothly: Blend the glaze until completely smooth for an even coating on the fish. This step adds to the dish’s presentation and taste.

How To Store Leftovers?

First, let the leftover Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth cool until it reaches room temperature. Store it in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (approximately 300g)

• Calories: 450 kcal
• Total Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 600mg
• Potassium: 800mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 30g

Try More Bobby Flay Recipes:

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• Apricot Glazed Lamb Chops With Pistachio And Sumac
• Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples
• Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish