Arctic char with tangerine-habanero glaze and Meyer lemon couscous broth

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Ingredients

  • For the arctic char:

  • 4 (170g) fillets artic char, skinned
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • Tangerine-habanero glaze, recipe follows
  • Meyer lemon broth, recipe follows
  • Couscous, recipe follows

  • For the tangerine-habanero glaze:

  • 900ml tangerine juice
  • 475ml red wine vinegar
  • 300g sugar
  • 1/2 habanero chilli, chopped
  • Salt

  • For the Meyer lemon broth:

  • 2 tbsp olive oil
  • 1 small Spanish onion, coarsely chopped
  • 1 clove garlic, chopped
  • 475ml homemade clam broth
  • 120ml fresh Meyer lemon juice
  • 30g cold unsalted butter, optional
  • Fresh parsley leaves or coriander leaves, torn
  • Salt and freshly ground black pepper

  • For the couscous:

  • 475ml water
  • 1 tsp salt
  • 170g couscous
  • 3g Meyer lemon zest

Use imperial measurements

Method

How to make Arctic char with tangerine-habanero glaze and Meyer lemon couscous broth

For the arctic char:

1) Preheat oven to 200C/Gas 6.

2) 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 2 mins. Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 mins or until just cooked through. Brush with more of the glaze and remove from the heat.

3) Ladle some of the broth into large shallow bowls, place fish in the middle, glazed side up, and sprinkle some of the couscous around the fish. Serve immediately.

For the tangerine-habanero glaze:

1) Place tangerine juice in a medium saucepan and cook over high heat, until reduced to 175ml, stirring occasionally.

2) While the tangerine juice is reducing, combine vinegar and sugar in a small saucepan and cook until reduced by half. Add the reduced tangerine juice and habanero to the reduced vinegar mixture and stir to combine. Puree in a blender until smooth and season with salt. Transfer to a bowl and let cool to room temperature before using.

For the Meyer lemon broth:

1) Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 30 secs.

2) Add the clam broth and cook for 15 mins. Strain the mixture and return to the saucepan, stir in the lemon juice and bring to a simmer. Whisk in the butter, if using, and the torn parsley or coriander. Season with salt and pepper, to taste. Keep warm.

For the couscous:

1) Bring water and salt to a boil in a saucepan. Stir in the couscous, cover the pot, remove from the heat, and let sit 5 mins 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.

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