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Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth (Bobby Flay) Recipe

Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth (Bobby Flay) Recipe

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Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth (Bobby Flay)

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Ingredients:

Serving

4 (6-oz) 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
4 cups tangerine juice
2 cups red wine vinegar
1 1/2 cups sugar
1/2 habanero chile, chopped
salt
2 tbsp olive oil
1 small spanish onion, coarsely chopped
1 clove garlic, chopped
2 cups homemade clam broth
1/2 cup fresh meyer lemon juice
2 tbsp cold unsalted butter , optional
fresh parsley leaves or cilantro leaves, torn
salt and freshly ground black pepper
2 cups water
1 tsp kosher salt
1 cup instant couscous
1 tbsp meyer lemon zest

Directions:

Preheat oven to 400 degrees F.
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 minutes. Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 minutes or until just cooked through. Brush with more of the glaze and remove from the heat.
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.
Tangerine-Habanero Glaze:
Place tangerine juice in a medium saucepan and cook over high heat, until reduced to 3/4 cup, stirring occasionally. 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.
Meyer Lemon Broth:
Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the clam broth and cook for 15 minutes. 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 cilantro. Season with salt and pepper, to taste. Keep warm.
Couscous:
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 minutes 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	861.89 Kcal (3609 kJ)
Calories from fat	252.45 Kcal
		% Daily Value*
Total Fat	28.05g	43%
Cholesterol	274.97mg	92%
Sodium	568.68mg	24%
Potassium	634.67mg	14%
Total Carbs	116.43g	39%
Sugars	73.74g	295%
Dietary Fiber	3.18g	13%
Protein	25.3g	51%
Vitamin C	95.4mg	159%
Vitamin A	2mg	65%
Iron	2.1mg	12%
Calcium	193.7mg	19%

Amount Per 100 g
Calories	111.77 Kcal (468 kJ)
Calories from fat	32.74 Kcal
		% Daily Value*
Total Fat	3.64g	43%
Cholesterol	35.66mg	92%
Sodium	73.75mg	24%
Potassium	82.31mg	14%
Total Carbs	15.1g	39%
Sugars	9.56g	295%
Dietary Fiber	0.41g	13%
Protein	3.28g	51%
Vitamin C	12.4mg	159%
Vitamin A	0.3mg	65%
Iron	0.3mg	12%
Calcium	25.1mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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