Orange-Soy Glazed Arctic Char with Edamame and Radish Salad
 
Ingredients:  
12 Aquanor® Arctic Char Fillets, thawed
1 1/2 cups orange juice, divided
1/3 cup soy sauce
2 tbsp honey
2 tsp minced ginger
1 cup shredded or julienned carrots
1 cup julienned radishes
1/4 cup olive oil, divided
2 tbsp fresh lemon juice
1 tsp salt, divided
6 cups fresh or frozen shelled edamame
1/2 cup finely chopped shallots
2 cups seeded, chopped tomato
3/4 cup butter
2 tbsp chopped fresh chives
 
DIRECTIONS:

1. Simmer 1 cup orange juice, soy sauce, honey and ginger in a medium saucepan over medium heat; stirring often, until thickened and reduced by half. Pour half into a small bowl; cover and set aside to drizzle over finished dish.
2. Toss together carrots, radishes, 1 tbsp oil, lemon juice and 1/2 tsp salt; refrigerate until ready to serve.
3. Cook edamame in boiling water until tender, about 5 minutes. Drain. Heat remaining orange juice in a large non-stick skillet over medium heat. Bring to simmer. Add shallots and edamame; simmer for 3 to 5 minutes. Add tomato and remaining salt; reduce heat to low and slowly add butter, stirring until glaze comes together. Cover and set aside.
4. Heat remaining oil in a large non-stick skillet over medium-high heat. Place fish in skillet, skin side down; cook, turning once and brushing with remaining orange-soy glaze.
5. Divide edamame mixture among 12 plates, top each with a fish fillet and drizzle with reserved orange-soy glaze. Pile carrot salad on top of fish and sprinkle with chives.

Tip: For a hungry crowd, serve as a rice bowl on top of steamed sticky white or brown rice with a drizzle of sriracha mayo.

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Quantity Item Your cost
12 Aquanor® Arctic Char Fillets, thawed $
1 1/2 cups orange juice, divided $
1/3 cup soy sauce $
2 tbsp honey $
2 tsp minced ginger $
1 cup shredded or julienned carrots $
1 cup julienned radishes $
1/4 cup olive oil, divided $
2 tbsp fresh lemon juice $
1 tsp salt, divided $
6 cups fresh or frozen shelled edamame $
1/2 cup finely chopped shallots $
2 cups seeded, chopped tomato $
3/4 cup butter $
2 tbsp chopped fresh chives $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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