Arctic Char with Citrus Sauce is a simple winter recipe that tastes amazing and fits into my seasonal cooking strategy. 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 fun.
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.
The zest from citrus fruit gives a burst of flavour to many recipes so it's worth saving some whenever you cut some up. It takes a few minutes but if you store it in the freezer it will conveniently be there when you want some.
- variety of citrus fruit (see suggestions below)
- olive oil
- chives (optional garnish)
- olive oil
- Arctic Char fillets
See recipe card for exact amounts.
📹 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've do it all winter for salads and even a gorgeous plate of fruit for 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.
Citrus fruit - Choose a combination of any citrus fruit including mandarins, satsumas, tangerines, clementines, blood oranges, Cara Cara and more.
Arctic Char - Try rainbow trout for a similar taste and texture.
I adapted this recipe from The Side Chef. I think this combination is brilliant and I wanted to try Arctic Char. Let me know in the comments below.
New here? Join our community and get your FREE resource, the tips I wish I knew when I started cooking gluten free.
Yes, I need 29 Tips For Cooking with Gluten Free Flour.
Still haven't mastered gluten-free cooking? Check out our online Cooking Classes.
Arctic Char with 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
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon citrus juice from cut fruit
- 4 Arctic Char fillets 3-4 oz each
- 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.
- 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.
- To the bowl of citrus segments and remaining citrus juice add olive oil, chives and sea salt flakes. Stir to combine. Set aside.
- 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.