Arctic Char with Citrus Sauce

Arctic Char with Citrus Sauce is a simple winter recipe that tastes amazing, fits into my seasonal cooking strategy and of course it's gluten free. Eating a wide variety of plants is important for gut health so saving recipes that highlight seasonal produce makes that easy. Citrus fruit is in season all winter so try something different just for the health of it!

this gluten free recipe

Fish is natures fast food. Arctic Char is a flavourful pink-fleshed fish that is thin so it cooks quickly under the broiler. Make sure you have everything ready before you cook the fish then sit down and enjoy.

From Avocado Orange Salad to Hazelnut Lemon Halibut and Key Lime Pie there are many dishes where citrus fruit adds a burst of flavour. To add new seasonal dishes to your repertoire check out this post, 15 Recipes Using Citrus Zest and Fruit.

📹 Instructions To Cut Citrus Supremes

Citrus supremes are beautifully cut segments of citrus fruit with all the peel and pith removed. It's a little tedious but so worth it. It gets easier the more you do it and I do it all winter for salads, a gorgeous plate of fruit and even just for a weekend breakfast.

In this video you can see how I did it following these steps.

• Cut both ends off so the fruit sits flat on your cutting board.
• Using a serrated knife cut from top to bottom cutting 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 yourself.

Arctic Char with Citrus Sauce

This is a winter recipe that highlights a variety of citrus fruits when they are in season. Learn to cut citrus supremes and you've got an easy main course dish to add to your meal rotation that is worthy of serving to friends.

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Course: Main Course

Cuisine: Canadian

Keyword: arctic char, citrus sauce

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 people

Author: Cinde Little

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

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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

Snipped Chives: I love using scissors to snip fresh chives from the garden onto many dishes from early spring to late fall. I grow them in my garden and think you should too. In the winter you can skip this garnish.

Tried this recipe?Mention @everyday.gf.gourmet!