Arctic Char with Citrus-Fennel Salad

Name: Arctic Char with Citrus-Fennel Salad
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/4 cups basmati rice, rinsed; 1 bay leaf; Kosher salt and pepper; 1 tsp. orange zest plus 2 tablespoons orange juice; 4 5-ounce skin-on arctic char fillets; 1 tbsp. fresh lemon juice; 2 tbsp. olive oil, plus more for brushing; 5 Castelvetrano olives, pitted, quartered and thinly sliced; 1 serrano chile, thinly sliced; 1 fennel bulb (12 ounces), cored and thinly sliced, fronds reserved for serving; 1 grapefruit, peel removed, flesh thinly sliced into rounds; 1 navel orange, peel removed, flesh thinly sliced into rounds

Try this gluten-free main.

By Tina MartinezPublished: Jan 3, 2025

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arctic char with citrus salad and orange rice

mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

565

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Think of arctic char as a milder, more delicate cousin to salmon. It gets loads of bright citrus flavor with juicy slices of navel orange and sweet red grapefruit.

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Ingredients

1 1/4
cups basmati rice, rinsed
1
bay leaf
Kosher salt and pepper
1 tsp.
orange zest plus 2 tablespoons orange juice
4
5-ounce skin-on arctic char fillets
1 Tbsp.
fresh lemon juice
2 Tbsp.
olive oil, plus more for brushing
5
Castelvetrano olives, pitted, quartered and thinly sliced
1
serrano chile, thinly sliced
1
fennel bulb (12 ounces), cored and thinly sliced, fronds reserved for serving
1
grapefruit, peel removed, flesh thinly sliced into rounds
1
navel orange, peel removed, flesh thinly sliced into rounds

Directions

1. Step 1In medium saucepan, bring to a boil rice, bay leaf, 1/4 teaspoon salt and 1 3/4 cups water. Reduce heat and simmer, covered, until rice is just tender, 12 to 14 minutes. Remove from heat and let sit, covered, until ready to serve. Discard bay leaf, then fluff rice and fold in in orange zest.
2. Step 2Heat broiler with oven rack 6 inches from heat source. Brush rimmed baking sheet with olive oil. Place arctic char skin side down on pan and season with 1/2 teaspoon salt. Broil until just opaque throughout, 4 to 6 minutes (depending on thickness).
3. Step 3Meanwhile, in small bowl, whisk orange juice and lemon juice with 2 tablespoons oil. Stir in olives and serrano chile; transfer 1 tablespoon to large bowl, add sliced fennel and 1/4 teaspoon each salt and pepper; toss to coat.
4. Step 4Arrange fish on platter, top with fennel salad, grapefruit and orange and drizzle with remaining dressing. Serve with rice sprinkled with reserved fennel fronds.

NUTRITIONAL INFORMATION (per serving): About 565 calories, 22.5 g fat (6.5 g saturated), 50 mg cholesterol,
747 mg sodium, 58 g carbohydrate, 5 g fiber, 6 g sugar (0 g added sugar), 36 g protein

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