Recipe

Hosted By
DnD

		Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

4 - 6 oz fillets Artic Char, skinned (Salmon can be substituted)

1 tablespoon olive oil

Salt and freshly ground black pepper

TANGERINE-HABANERO GLAZE:

2 cups Tangerine Juice

1 cup Red Wine Vinegar

3/4 cup sugar

1/2 habanero chile, chopped

Salt

MEYER LEMON BROTH:

2 tablespoons olive oil

1 small Spanish onion, coarsely chopped

1 clove garlic, chopped

2 cups clam juice

1/2 cup fresh Meyer lemon juice (or 1/4 cup OJ and 1/4 cup Lemon Juice)

Fresh parsley leaves or cilantro leaves, torn

Salt and freshly ground black pepper

COUSCOUS:

1 cup instant Couscous

1 tablespoon Meyer lemon zest

1 teaspoon kosher salt

TANGERINE-HABANERO GLAZE: - Place tangerine juice in a medium saucepan and cook over medium high heat, until reduced to 1/2 cup, stirring occasionally. While the tangerine juice is reducing, combine vinegar and sugar in a small saucepan and cook until reduced by half. Combine reduced tangerine juice and habanero and reduced vinegar mixture in a blender and puree until smooth and season with salt. Transfer to a bowl and let cool to room temperature before using. MEYER LEMON BROTH: - Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the clam juice and cook for 15 minutes. Strain the mixture and return to the saucepan, stir in the lemon juice and bring to a simmer. Whisk in torn parsley or cilantro. Season with salt and pepper, to taste. Keep warm. COUSCOUS: - Bring water and salt to a boil in a saucepan. Stir in the couscous with a fork, cover the pot, remove from the heat, and let sit 5 minutes or until the water is absorbed and couscous is tender. Remove the lid of the pot, fluff the couscous with a fork and stir in the zest. Keep warm. FISH DIRECTIONS: - Preheat oven or bbq to 350 degrees F. Brush fillets on both sides with oil and season with salt and pepper. Heat a large, oven-safe nonstick saute pan over high heat, add the fish, and cook until golden brown, about 3 minutes. Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 minutes or until just cooked through. Brush with more of the glaze and remove from the heat. In large shallow bowls, spoon Couscous in the middle of plate, place fish on top, glazed side up, and spoon the meyer lemon sauce around the edges of the couscous. Serve immediately.