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Gallery Soy-Honey-Glazed Arctic Char Credit: Christina Holmes Recipe Summary prep: 15 mins total: 15 mins Servings: 2
Ingredients Ingredient Checklist 2 skin-on Arctic-char fillets (6 ounces each) Kosher salt and freshly ground pepper 3 tablespoons low-sodium soy sauce 3 tablespoons honey, preferably raw and unfiltered 2 tablespoons fresh lime juice, plus wedges for serving 2 teaspoons safflower oil Steamed white or brown rice, for serving Thinly sliced scallions and toasted sesame seeds (optional), for serving Sauteed Baby Bok Choy, for serving
Gallery Soy-Honey-Glazed Arctic Char Credit: Christina Holmes
Recipe Summary prep: 15 mins total: 15 mins Servings: 2
Gallery
Soy-Honey-Glazed Arctic Char Credit: Christina Holmes
Soy-Honey-Glazed Arctic Char
Credit: Christina Holmes
Soy-Honey-Glazed Arctic Char
Recipe Summary prep: 15 mins total: 15 mins Servings: 2
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 2
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 2
2
Ingredients
Ingredients
- 2 skin-on Arctic-char fillets (6 ounces each) Kosher salt and freshly ground pepper 3 tablespoons low-sodium soy sauce 3 tablespoons honey, preferably raw and unfiltered 2 tablespoons fresh lime juice, plus wedges for serving 2 teaspoons safflower oil Steamed white or brown rice, for serving Thinly sliced scallions and toasted sesame seeds (optional), for serving Sauteed Baby Bok Choy, for serving
Directions
Season fish with salt and pepper. Whisk together soy sauce, honey, and lime juice.
Heat oil in a large skillet over medium-high. Add fish, skin-sides down, and cook, undisturbed, until skin is crisp and fish are opaque halfway up sides, about 2 minutes. Flip, reduce heat to medium-low, and cook until just cooked through but still pink in centers, about 1 1/2 minutes more. Transfer to a plate, skin-sides up.
Wipe skillet clean; return to medium-high heat. Add soy mixture and boil until darkened slightly and reduced to a glaze, about 1 minute. Remove from heat and immediately return fish to skillet, gently flipping several times to evenly coat in glaze. Place fish over rice and drizzle with remaining glaze from skillet. Sprinkle with scallions and sesame seeds and serve, with bok choy.
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
