Recipe courtesy of Scott Johnson

Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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


4 (6-ounce) pieces arctic char, skin removed

Salt and pepper

1/2-ounce olive oil

2 cups cooked wild rice


  1. 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.


  1. 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.
  2. 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.

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