5 Ingredients or Fewer

Baked Arctic Char with Bourbon, Peach, and Serrano Glaze

July 31, 2014
4 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

My friend Ann arrived this weekend with a couple of pecks of Pennsylvania peaches so this recipes involves making a quick peach pepper jam as the base of this glaze. If you have a peach pepper jam that you already love, substitute 1/4 cup in place of my jam in this recipe. —cheese1227

What You'll Need
  • 2 whole peaches, peeled, pits removed, and mashed (about 1 cup)
  • 1/2 cup sugar
  • Juice of half a lemon
  • 1 to 2 teaspoons minced serrano chiles
  • 1 teaspoon unsalted butter
  • 1 tablespoon good bourbon
  • 2 to 4 tablespoons warm water
  • Salt and freshly ground pepper
  • two 1-pound, skin-on Arctic char fillets
  1. Combine mashed peaches, sugar, and lemon juice in a small saucepan over medium-high heat. Bring mixture to a simmer and cook for 10 minutes. Stir in chiles. Cook for 5 to 10 minutes more, until the jam is thickened. Stir in butter and bourbon. Thin the glaze with warm water to the consistency of cold maple syrup. Season it with salt to taste.
  2. Preheat oven to 400° F. Position one rack in the top half of the oven. Line a baking sheet with tin foil and oil the foil. Place fish skin side down on the sheet. Season fish with salt and pepper.
  3. Bake fish for 12 minutes. Remove it from the oven and use a pastry brush to apply a thin coating of glaze over the top of the fish.
  4. Turn on the broiler, and broil fish for 2 minutes to brown the tops of the fillets. Take the fish out of the oven, and apply a second coating of glaze.
  5. Serve hot.

See what other Food52ers are saying.

  • KJ Phillips
    KJ Phillips
  • Elaine Laurin
    Elaine Laurin
  • mabellski
  • healthierkitchen
  • cheese1227
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.

6 Reviews

KJ P. August 2, 2020
Made this with Sablefish last night; did less thinning with hot water...100!
Elaine L. July 30, 2016
this is so delicious, tasted like a meal frm a high end seafood resto
cheese1227 July 31, 2016
Excellent. I am very pleased you liked it!
mabellski August 9, 2014
You had me at "bourbon, peach"...can't wait to try this!
healthierkitchen August 3, 2014
sounds great, Christine!
cheese1227 August 3, 2014
Thanks Wendy!