If you're a gluten free cook who is leaning into whole food this is a recipe for you. Arctic Char with Citrus Sauce is a simple winter dish that celebrates citrus season and is naturally gluten free. Collecting seasonal recipes in every category adds variety to your meals and takes advantage of produce at its' peak.
If I was serving this dish as part of a meal celebrating citrus season I'd start with this Avocado Orange Salad, add a simple rice dish and green veg, then finish dinner with no-bake Key Lime Pie.
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🍊 Ingredients
Citrus fruit is the star of this recipe so use at three or four types of oranges.
- Citrus segments - Choose from mandarins, satsumas, tangerines, clementines, blood oranges, Cara Cara and more. Plus one lemon to balance the sweetness.
- Arctic Char fillets - This flavourful pink-fleshed fish is thin so cooks quickly under the broiler. This should be called Fast Food!
- Optional garnish - snipped chives
See recipe card for complete ingredient list and exact amounts.
📹 Instructions: How To Cut Citrus Supremes
Citrus supremes are beautifully cut segments of citrus fruit without the peel and pith. It's a tedious job but so worth it. It gets easier the more you do it and I do it all winter long for salads, a gorgeous fruit plate and even just for a weekend breakfast.
In this video you'll see me doing these steps.
- Cut both ends off the fruit so it sits flat on your cutting board.
- Using a serrated knife cut from top to bottom taking off both the peel and the pith.
- Holding the fruit in your hand, carefully cut into both sides of each segment and let it drop into a bowl. Once you get the hang of it you can cut only one side and gently push the fruit away from the membrane.
- Once all the segments are cut, squeeze the juice from what is left in your hand. Use the perfect pieces for this recipe and save the broken ones with the juice for breakfast the next day.
🐟 Substitutions
Arctic Char - Try rainbow trout for a similar taste and texture.
Top Tip: Save Citrus Zest
The zest from citrus fruit adds a burst of flavour to many recipes so is worth saving. Store shredded or grated zest in the freezer and use a teaspoon or tablespoon to perk up anything from pancakes to meatballs.
Arctic Char with Citrus Sauce
Ingredients
CITRUS SAUCE
- 1 cup citrus segments and juice from 3 or 4 fruits clementine, tangerine, Moro blood orange, Cara Cara or other navel orange
- 1 lemon segments only
- 2 tablespoon olive oil
- 2 tablespoon minced chives optional
- ¼ teaspoon sea salt flakes
MARINADE
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon citrus juice from cut fruit
- 4 Arctic Char fillets 3-4 oz each
Instructions
- Preheat the broiler. Prepare rack so your fish will be 3 inches from the broiler. Place an inverted baking sheet on top of another baking sheet to get the fish closer to the heat. Oil the bottom of the inverted baking sheet. Set aside.
- Cut off the top and bottom of each fruit using a serrated knife. Set the fruit flat side down and work from top to bottom cutting away all the peel and pith.
- To remove the citrus supremes work over a bowl to catch the juice. Hold the fruit in one hand and cut along the inside of each segment with the other, separating each piece until it falls away.
- When there is no fruit left squeeze the pith to extract the rest of the juice. Reserve 1 tablespoon of citrus juice for the marinade. Save the remainder for the sauce.
MARINADE
- In a shallow bowl combine honey, olive oil and 1 tablespoon citrus juice. Whisk to combine. Add Arctic Char fillets and marinate 5 - 10 minutes.
SAUCE
- To the bowl of citrus segments and remaining citrus juice add olive oil, chives and sea salt flakes. Stir to combine. Set aside.
COOKING
- Remove fillets from marinade and place skin side down on prepared baking sheet. Lightly season with salt and pepper.
- Set the rack as close to the broiler as possible and broil 4-5 minutes, no more.
- Transfer fish to serving platter and top with citrus sauce. Serve the remaining sauce of the side.
Notes
Nutrition
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More Citrus Recipes
Celebrate the season!
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