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