Soy-Honey-Glazed Arctic Char
Salmon can be used in lieu of char.
- Total Time:
- Servings: 2
Photography: Christina Holmes
Source: Martha Stewart Living, April 2017
- 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
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.