Arctic Char with Israeli Cous Cous

Seat Trout with Tangerine Glaze and Seafood Broth.

Seat Trout with Tangerine Glaze and Seafood Broth.

This meal is special. It’s arctic char sautéed (or baked) with a reduced tangerine and habenero glaze. It’s served in a seafood broth with Israeli couscous.

If you haven’t had a chance to use arctic char, it’s a fish with a delicate taste and a light orange color. I couldn’t find it, but my fish guy had seat trout. Same color and even better flavor.

This is a Bobby Flay recipe from the food network site. Here’s the link to it:

http://www.foodnetwork.com/recipes/bobby-flay/arctic-char-with-tangerine-habanero-glaze-and-meyer-lemon-couscous-broth-recipe.html

Salmon works in this recipe, as well. And orange juice can be subbed if tangerines aren’t in season.

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