Serve this broiled char with a salad and a big hunk of bread, and don’t think twice about any resolutions here—this sauce demands a crusty, toasty mop.
If you’ve made any sort of New Year’s resolutions regarding food and health, chances are fish has worked its way into your meal planning. Dinners that include lean protein, low-but-good fat, and minimal carbs may be a priority. Broiled Lemon-Honey Arctic Char with Citrus Sauce fits the bill.
Here’s the gist: Broil fish and top with citrus sauce. The latter’s a long-time favorite of mine from Sally Schneider’s. Sally describes it as an “all-purpose sauce for fish.” It’s essentially segments of oranges and lemon, their juice, olive oil, and salt. It tastes like a not-so-sharp vinaigrette, and it’s not emulsified. I add minced chives for color.
When marinated briefly with a tablespoon each of citrus juice , olive oil, and honey, its flesh caramelizes under the broiler, creating visually appealing spots of charred char . Fillets will cook in no more than 5 minutes, at which point they’re ready to welcome a refreshing sauce swimming with citrus segments.
Arctic Char is mild and delicious. It's thin, so it cooks quickly. The trick I've found to getting the flesh to caramelize without overcooking is to get the fish closer to the heat source—I use a turned over sheet pan set on a rack 4 inches from the heat source to bring my broiling pan to a distance of three inches from the heat source.
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