"Arctic Char" w/Habenero Tangerine Glaze

For a final of sorts, we were challenged to break into teams and film a how-to video on a dish selected by Chef O'Donnell. Our team selected a Tangerine/Habenero glazed Arctic Char in a lemon broth with cous-cous. The following are the stills documenting the process.

Dan beginning the Meyer lemon broth.

Getting his stir on...

More stirring...

Dan straining the lemon broth after simmering with clam stock, garlic and onions.

Final seasoning. When making stocks and broths, seasonings should be used conservatively until the very end to avoid an unpleasant concentration of salt.

Gary preparing to assemble the glaze...cutting habenero peppers without a glove is not recommended .

Gary...the master of purposeful gesticulation...

Proverbial calm before the capsicum conflagration...

A little red-wine vinegar for acidity

Pensive reflection...

Operation syrupy goodness is under way.

Seasoning the fish...

Searing the filet. Correct pan temperature is crucial in achieving a nice even crust without overcooking.

Glazing the fish. The fish should be almost entirely cooked before glazing and flipping. This particular glaze has an extremely high sugar content, making it easy to burn.

Cous-cous sans seasoning.

Discussing the importance of plating...

Collard greens...delicious...

Action shot...

And now for the plating.

fin...