You will need
- 4-6 oz. fillets of artic char
- 3/4 cup chicken stock
- 1/4 cup balsamic vinegar
- 1/4 cup orange juice
- 1 tsp. honey
- 1 tbsp. cornstarch
- 1 cup fresh blueberries
- 2 tsp. chopped fresh chives
- 2 tbsp. olive oil
- Salt and pepper to taste
Pour 1/2 cup of the chicken stock, balsamic vinegar, orange juice and honey into a saucepan. Bring to a boil over high heat, then reduce to medium. Dissolve cornstarch in 1/4 cup of the chicken stock, and stir into the simmering sauce. Cook and stir 1 to 2 minutes until the sauce thickens and turns clear. Stir in the blueberries and chives, and keep the sauce warm over low heat.
Preheat grill to medium high-heat.
Brush char with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.
Recipe by New England Aquarium Chef Tim Ridge