Makes 2 servings.
Arctic char has a delicate texture, a mild flavor and it is a nice substitute for salmon.
You can serve it with any vegetable, but I like to pair it with stir fried sliced baby bok choy and edamame.
- 2 center cut Arctic char fillets, about 6 ounces each
- 1 tablespoon low sodium soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, finely chopped
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Pat the fillets dry with paper towels and place in a non–reactive dish.
- Combine marinade ingredients. Pour over the fish and coat well. Cover with cling wrap, and refrigerate for a couple of hours, turning once.
- Bring fish back to room temperature.
- Preheat the broiler.
- Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan, place the fish skin side up, pour over the marinade and broil 6 inches from the heat source for about 7 minutes.
- The fish will turn opaque and will continue cooking after it is removed from the heat.
- Serve the fish with the accumulated juices.
I recommend not broiling the fish very close to the heat source because the honey may char the top.