Broiled lemon-honey arctic char with citrus sauce
Sweet sauces
Sauce adapted from a favorite Sally Schneider recipe in <em>A New Way to Cook</em>. <br /> <br />Arctic Char is mild and delicious. It's thin, so it cooks quickly. The trick I've found to getting the flesh to caramelize without overcooking is to get the fish closer to the heat source—I use a turned over sheet pan set on a rack 4 inches from the heat source to bring my broiling pan to a distance of three inches from the heat source. <br /> <br />The sauce: It’s nice to use a mix of citrus. I love using Cara Cara oranges for their sweet flavor and pretty hue, but it’s nice to include more acidic varieties of citrus, too, such as other navel oranges, nectarines, or blood oranges. <br /> <br />Portion size: I know 3 ounces a portion sounds kind of wimpy, but I think this is probably what we should be striving for more. Be sure to serve some bread or a grain salad or lots of vegetables on the side. <br /> <br />
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