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Broiled Lemon-Honey Artic Char with Citrus Sauce

Broiled Lemon-Honey Arctic Char with Citrus Sauce

Note that this recipe is for four servings. I cooked it for just one.

Course Fish
Cuisine American
Servings 4 people
Author Alexandra Stafford for Food52 and citrus sauce from Sally Schneider's "A New Way to Cook"


  • 4 small oranges (a mix of Cara Cara and tangerines is nice. I used a naval orange).
  • 1 lemon
  • 1 tablespoon honey
  • 3 tablespoon olive oil, divided
  • 4 four ounce Artic Char fillets
  • 2 tablespoon minced chives
  • 1 pinch flaky sea salt
  • 1 tablespoon neutral oil


  1. Position a rack 3 inches from broiler. (I think that 4 inches from broiler is fine. Some comments on the original recipe noted that raising the pan by setting it on a rack to attain the height of 3 inches from the broiler, caused the fish to burn. So use your own judgment on distance.)

  2. Supreme the citrus fruit. To do so, slice off the ends of each orange and the lemon. Squeeze the juice out of those ends into a medium bow. Discard the rind. 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.

  3. Pour one tablespoon of the juice from the bowl of citrus segments into a large bowl. Add 1 tablespoon of honey and 1 tablespoon of olive oil. Whisk to combine. Add the fillets of artic char and toss to coat. Let marinate for at least 5 minutes. (Note, that if your fillet is thick, slice it horizontally into two pieces, which will be easier to cook. You will avoid undercooking the center of a thick fillet.)

  4. Meanwhile, pour the remaining 2 tablespoons of olive oil into the bowl with the citrus segments. Add the chives and a big pinch of sea salt. Stir to combine, Taste. It should taste similar to a salad dressing with perhaps less of a bite. It should not be emulsified.

  5. Rub a sizzle pan or sheet pan or broiler pan lightly with neutral oil. Remove fillets from marinade, letting excess drip off-no need to pat dry. Discard excess marinade. (Note that if you do not discard the marinade, but cook the fish in the marinade, the marinade on the pan will burn and you will set off your smoke alarm). Season the flesh with salt (and pepper, if you wish) to taste. Broil 4 to 5 minutes. Remove pan from oven and immediately transfer fillets to a serving platter. Spoon sauce over top. Pass extra sauce on the side.

    Broiled Lemon-Honey Artic Char with Citrus Sauce