Today I tried Bobby Flay's Arctic
Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth.This one turned out fabulous! The fish was very tender, moist and
flavorful. Amazingly, this all came together in just 30 minutes.
Things I did differently:
I made the glaze a few days ahead of time, and substituted mango nectar
for the tangerine juice (since I didn't have any tangerine juice) and
several dashes of cayenne pepper for the habanero. That saved me a lot of
time. I also left the skin on while cooking, and removed it only before
plating, following Bobby Flay's instructions in the episode, rather than
this recipe.
Problems:
The arctic char we bought looked a bit ravaged by the attempt to de-pin
bone it. I also didn't have a oven-safe non-stick skillet, so I was using
a tri-ply with just the olive oil. The fish ended up sticking to the pan a
bit, so my crust didn't come out as nice. I think I also was a bit
generous with the lemony broth on the cous-cous, so it was a bit too
tangy. I'll ease up on that next time.
By the way, for the folks who like something non-alcoholic to go with
meals, I'd recommend mango juice to go with this. It was fabulous with the
dish.