Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth

Name: Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters homemade clam broth; 680 grams fillets artic char, skinned; 237 milliliters instant couscous; 1 leave Fresh parsley or cilantro leaves, torn; 1 clove garlic, chopped; 1 habanero chile, chopped; 1 teaspoon kosher salt; 1 Tbsp Meyer lemon zest; 118 milliliters fresh Meyer lemon juice; 1 Tbsp olive oil; 2 Tbsps olive oil; 1 small Spanish onion, coarsely chopped; 473 milliliters red wine vinegar; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 355 milliliters sugar; 946 milliliters tangerine juice; 2 Tbsps cold unsalted butter, optional; 473 milliliters water

Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth might be A mixture of meyer lemon juice, fillets artic char, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the tangerine juice you could follow this main course with the Honey Coconut Tangerine Sorbet as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Brush fillets on both sides with oil and season with salt and pepper.

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Salt And Pepper

Cooking Oil

Heat a large, oven-safe nonstick saute pan over high heat, add the fish, and cook until golden brown, about 2 minutes.

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Fish

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Oven

Frying Pan

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.

Ingredients you will need

Glaze

Equipment you will use

Oven

Brush with more of the glaze and remove from the heat.

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Glaze

Ladle 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.

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Couscous

Broth

Fish

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Bowl

Ladle

Serve immediately.

Place 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.

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Tangerine Juice

Vinegar

Sugar

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Sauce Pan

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.

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Tangerine Juice

Habanero Chili

Vinegar

Salt

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Blender

Transfer to a bowl and let cool to room temperature before using.

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Bowl

Heat oil in a medium saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add the onions and cook until soft.

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Onion

Add the garlic and cook for 30 seconds.

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Garlic

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.

Ingredients you will need

Lemon Juice

Broth

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Sauce Pan

Whisk in the butter, if using, and the torn parsley or cilantro. Season with salt and pepper, to taste. Keep warm.

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Salt And Pepper

Cilantro

Parsley

Butter

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Whisk

Bring 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.

Ingredients you will need

Couscous

Water