Dinner With Debbie: Soy-Honey-Glazed Arctic Char

If you want to get dinner on the table in a jiffy, then check out this easy recipe with only a handful of ingredients. I substituted salmon filets for the Arctic Char, they were complemented beautifully by the 3 ingredient glaze and sauteed Baby Bok Choy. Served over rice and on the table in less than 30 minutes! The Chardonnay from Burgundy, France was the perfect pairing.
Recipe from Martha Stewart Living. Get your fresh seafood from ProFish! www.profish.com
Soy-Honey-Glazed Arctic Char
Ingredients
2 skin-on Arctic-char filets (6 oz each)
Kosher salt & freshly ground pepper
3 tbsp low-sodium soy sauce
3 tbsp honey, preferably raw & unfiltered
2 tbsp fresh lime juice, plus wedges for serving
2 tsp safflower oil
Steamed white or brown rice, for serving
Thinly sliced scallions and toasted sesame seeds (optional), for serving
Sauteed Baby Bok Choy, for serving
Directions
1. Season fish with salt & pepper. Whisk together soy sauce, honey & lime juice.
2. Heat oil in a large skillet over medium-high. Add fish, skin-sides down, & cook, undisturbed, until skin is crisp & fish are opaque halfway up sides, about 2 minutes. Flip, reduce heat to medium-low, & cook until just cooked through but still pink in centers, about 1 1/2 minutes more. Transfer to a plate, skin-sides up.
3. Wipe skillet clean; return to medium-high heat. Add soy mixture & boil until darkened slightly & reduced to a glaze, about 1 minute. Remove from heat & immediately return fish to skillet, gently flipping several times to evenly coat in glaze. Place fish over rice & drizzle with remaining glaze from skillet. Sprinkle with scallions & sesame seeds & serve with bok choy.
Sauteed Baby Bok Choy
Ingredients
2 tsp safflower oil
1 tsp minced garlic
2 tsp minced ginger (from a 1-in piece)
12 oz baby bok choy (about 6 small heads), halved lengthwise, then thoroughly washed and drained
1 tbsp low-sodium soy sauce, plus more for serving
Directions
1. Heat oil in a medium skillet over medium-high. Add garlic & ginger; cook until fragrant & golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy & 2 tbsp water; cover & cook 2 minutes. Remove lid & continue cooking, stirring a few times, until liquid has evaporated & bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, & serve.
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