Arctic Char with Citrus Sauce

A plate with pieces of baked Arctic Char covered in citrus sauce with whole segments of fruit and a sprinkling of chives.

Gluten free cooks leaning into whole foods need recipes like this. A simple winter dish that's quick, naturally gluten free and celebrates citrus season.

Course Main Course

Cuisine Canadian

Keyword arctic char, citrus sauce

Prep Time 20

Cook Time 5

Total Time 25

Servings people

Calories 303kcal

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

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

Quick Tip: Recipes become 'quick' once you've made them a few times. I'm happy to cut the citrus segments while my husband cooks the fish and we've learned to make this a quick dinner.

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. This is a winter dish but I just had to add a little colour for the picture.

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