Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc

Total Time:
35 min
20 min
15 min

4 servings

  • Sauce:
  • 1/2 cup orange juice
  • 1/2 cup white wine
  • 2 tablespoons orange zest
  • 1 sprig fresh rosemary plus 1 tablespoon chopped rosemary, for garnishing
  • 2 ounces heavy cream
  • 2 ounces butter, cold and cubed
  • Salt and freshly ground black pepper
  • 8 orange segments
  • Fish:
  • 4 (6-ounce) pieces arctic char, skin removed
  • Salt and pepper
  • 1/2 -ounce olive oil
  • 2 cups cooked wild rice
  • In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.

  • Fish:

  • In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.

  • Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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