- Arctic Char Fillets: Sustainable, delicious, and perfect for this dish
- Tangerine Habanero Glaze: Sweet and spicy, made with fresh tangerines and habanero peppers
- Meyer Lemon Couscous Broth: Infused with the natural zest of meyer lemons, a unique citrus variety
- Meyer Lemons: A cross between a lemon and an orange, offering a sweet-tart flavor
- Tangerine Juices: Freshly squeezed for maximum flavor
- Habanero Peppers: Known for their heat; use carefully to balance the dish
- Chicken Broth: Provides richness and depth of flavor in the couscous broth
- Couscous: Quick-cooking grain that absorbs flavors well, ideal for this recipe
- Olive Oil: For sautéing and adding a hint of richness
- Salt and Pepper: To season both the glaze and the couscous broth to taste
- Fresh Thyme or Rosemary: Adds an aromatic note to the glaze
- Honey: Sweetens the glaze for a balanced contrast with the tangerine and habanero flavors
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Steps
### Arctic Char with Tangerine Habanero Glaze and Meyer Lemon Couscous Broth
#### Ingredients:
- **Arctic Char:**
- 4 whole fillets of Arctic char (about 6 oz each)
- Salt and pepper, to taste
- Olive oil, for cooking
- **Tangerine Habanero Glaze:**
- 1 cup tangerine juice
- 1/2 cup honey
- 1 small habanero pepper, seeded and chopped
- 3 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons cornstarch
- **Meyer Lemon Couscous Broth:**
- 1 cup couscous
- 2 cups water or chicken broth
- Zest and juice of 2 Meyer lemons
- 1/4 cup olive oil
- Salt and pepper, to taste
- Optional: Fresh parsley for garnish
#### Preparation Steps:
1. **Preheat the Oven**:
Preheat your oven to 375°F (190°C). This ensures that your Arctic char will cook evenly.
2. **Prepare the Tangerine Habanero Glaze**:
- In a small saucepan, combine tangerine juice, honey, chopped habanero pepper, minced garlic, and lemon juice.
- Bring to a simmer over medium heat, stirring occasionally.
- Mix in cornstarch with 2 tablespoons of water until smooth. This helps thicken the glaze slightly.
3. **Cook the Couscous**:
- Rinse couscous under cold water to remove excess starch and any impurities.
- In a medium saucepan, combine couscous, 2 cups of water or chicken broth, lemon zest, olive oil, salt, and pepper.
- Bring to a boil over high heat. Once boiling, cover with a lid and reduce heat to low. Simmer for about 5 minutes until the liquid is absorbed.
4. **Season the Arctic Char**:
- Pat Arctic char fillets dry with paper towels to remove excess moisture.
- Season both sides of each fillet with salt and pepper.
- Drizzle olive oil over the fillets, ensuring they are lightly coated.
5. **Cook the Arctic Char**:
- Place the Arctic char skin-side down on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes until the flesh is just opaque and easily flakes apart with a fork.
6. **Prepare the Tangerine Habanero Glaze**:
- Reduce heat to low, let it simmer gently for another 3-4 minutes until slightly thickened.
- Remove from heat and set aside to cool slightly.
7. **Serve**:
- While the Arctic char is cooking, fluff up the couscous with a fork or spatula.
- Arrange the Arctic char fillets on serving plates.
- Spoon the Meyer Lemon Couscous Broth around each fillet.
- Drizzle the Tangerine Habanero Glaze over the Arctic char.
8. **Garnish and Enjoy**:
- Optionally, garnish with fresh parsley for a pop of color and flavor.
- Serve immediately to enjoy the perfect balance of citrusy flavors and spicy undertones from the habanero pepper.
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By following these steps, you'll create a delicious and visually appealing Arctic Char with Tangerine Habanero Glaze and Meyer Lemon Couscous Broth. Enjoy your culinary adventure!