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.
1cupcitrus segments and juice from 3 or 4 fruitsclementine, tangerine, Moro blood orange, Cara Cara or other navel orange
1lemonsegments only
2tablespoonolive oil
2tablespoonminced chivesoptional
¼teaspoonsea salt flakes
MARINADE
1tablespoonhoney
1tablespoonolive oil
1tablespooncitrus juice from cut fruit
4Arctic Char fillets3-4 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.