Ingredients -
4
small oranges, a mix is nice (I've been using Cara Cara and tangerines)
-
1
lemon
-
1 tablespoon
honey
-
3 tablespoons
olive oil, divided
-
4
(3- to 4-ounce) arctic char fillets
-
2 tablespoons
finely chopped chives
-
Flaky sea salt
-
1 tablespoon
neutral oil
-
Freshly ground black pepper (optional)
Directions- Position
a rack 3 inches from the broiler. (Note: I can position a rack only 4
inches from the broiler. To get the pan 3 inches from the heat source, I
turn over a rimmed sheet pan and set it on the rack—I do this when the
fish is ready to be broiled.) Heat the broiler to high.
- If
you know how to supreme citrus fruit, do that, squeezing and reserving
any juice left in the rinds, then skip to step 2. Otherwise: Slice off
the ends of each orange and the lemon. Squeeze the juice out of those
ends into a medium bowl. Discard the rind. (It’s handy to have a garbage
bowl nearby for this step.) Stand each piece of fruit on one of its cut
sides. Run a knife down the side of each orange and the lemon to remove
the skin. Squeeze the juice out of those skins into the bowl, then
discard. Remove each citrus segment by running a knife down the side of
each membrane and slicing the segment out. Drop it into the bowl of
juice. Once all of the segments are removed, squeeze the remaining
membranes into the bowl to extract the juice. You should be left with a
bowl of beautiful segments swimming in a lot of juice. (If this doesn't
make sense, YouTube it.)
- Pour
1 tablespoon of the juice from the bowl of citrus segments into a large
bowl. Add the honey and 1 tablespoon of the olive oil. Whisk to
combine. Add the fish and toss to coat. Let marinate for at least 5
minutes.
- Meanwhile,
pour the remaining 2 tablespoons of the olive oil into the bowl with
the citrus segments. Add the chives and a big pinch of salt. Stir to
combine. Taste—it should taste similar to a salad dressing with perhaps
less of a bite. It should not be emulsified.
- Rub
a sizzle pan, sheet pan, or broiler pan lightly with the neutral oil.
Remove the fish from the marinade, letting the excess drip off—no need
to pat dry. Discard the excess marinade. Place the fish skin side down
in the pan. Season the flesh with salt (and pepper, if you wish) to
taste. Place a sheet pan upside down on the rack (see why, if you've
forgotten, in step 1), then place the pan with the fillets in it on top.
Broil for 4 to 5 minutes. Remove the pan from the oven and immediately
transfer the fish to a platter. Spoon the sauce over the top. Pass the
extra sauce on the side.
Recipe courtesy of Alexandra Stafford https://food52.com/recipes/66996-broiled-lemon-hon... |
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