Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc

• 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.
2. Reduce to 1/2 cup of liquid.
3. Strain and return to saucepot.
4. Over medium heat whisk in the cream and bring to a low boil.
5. Turn heat to low and whisk in cold cubes of butter.
6. Remove rosemary sprig and season with salt and pepper, to taste.
7. Reserve warm.
8. Fish:
9. In a skillet over medium heat add the olive oil.
10. Season the fillets with salt and pepper, then add to the hot pan.
11. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
12. Remove fish from pan and place on top of warmed wild rice.
13. Add sauce around and over fish.
14. Garnish with chopped rosemary and orange segments.

orange juice, white wine, orange zest, rosemary, heavy cream, butter, salt, arctic char, salt, olive oil, rice

Taken from www.foodnetwork.com/recipes/pan-roasted-arctic-char-with-orange-and-rosemary-beurre-blanc-recipe.html (may not work)