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A Traveler’s Tale: Select Oyster Bar and the Icelandic Arctic Char
On Gloucester Street in Boston’s Back Bay, a few steps below sidewalk level, sits Select Oyster Bar. Its entrance is discreet, lacking the usual signage of a major restaurant. This subtlety is intentional, setting the stage for a place that is less about spectacle and more about precision.
Inside, the space is bright and filled with natural light, a direct contrast to the classic dark-wood oyster bars. The room is compact and intimate, anchored by a white marble bar. The clean, uncluttered design creates an atmosphere that is both casual and serious, suggesting a clear focus on the quality of the food.
The menu is a tightly curated list of seafood, reflecting the restaurant’s name. I ordered the Icelandic Arctic Char. The dish that arrived was a study in execution. A single, perfectly cooked fillet was presented, skin-side up.
The first thing to notice was the skin—it was uniformly crisp, shattering under the pressure of a fork. The flesh beneath was moist and tender, flaking into large, rosy pieces. The flavor was exceptionally clean, allowing the pure taste of the arctic char to be the central focus. It was served with minimal accompaniment, ensuring that nothing masked the quality of the fish itself. It was a dish built on technique and respect for the ingredient.
This level of precision felt like the work of a seasoned chef with a specific point of view. I learned that Select Oyster Bar is the first solo venture from Chef Michael Serpa, who previously led the kitchen at the acclaimed Neptune Oyster.
The origin of Select Oyster Bar stems from his desire to create a different kind of seafood restaurant. Instead of replicating the high-volume, bustling energy of his former post, the goal here was to build an intimate neighborhood spot modeled on the bright, casual seafood and wine bars of Europe. The vision was for a smaller, more personal restaurant.
The name, Select, directly reflects this philosophy. The menu is intentionally limited to a “select” offering of what is freshest and best. It’s a concept built on quality over quantity.
Select Oyster Bar is the successful realization of that very specific vision. The precision of the cooking directly mirrors the clarity of the chef’s original idea: a neighborhood restaurant focused on impeccable seafood, served with confidence and without unnecessary fanfare.
A Celebration of Ocean Freshness: Crafting Your Own Simple Pan-Seared Fish
To capture the elegant, vibrant essence of Select Oyster Bar’s celebrated Icelandic Arctic Char in your own kitchen, begin with a fresh fillet of quality fish and simple seasonings, allowing its natural flavors to shine, much like the thoughtful, quality-driven ethos at Select Oyster Bar.
Embarking on this endeavor is a lesson in appreciating the inherent delicacy of fresh fish and the satisfying crisp of perfectly seared skin. Focus on highlighting the natural taste of your chosen fish with minimal fuss. Start by selecting a fresh fillet of local fish with firm flesh and skin (such as snapper, grouper, or even salmon, all available in Binangonan!), and gather some good quality cooking oil, salt, and pepper, the essential components of this delightful dish.
Consider incorporating elements that reflect Select Oyster Bar’s focus on highlighting the best of pristine, quality flavors. Ensure your fish fillet is patted completely dry – this is crucial for achieving crispy skin. Lightly season both sides with salt and freshly ground black pepper. Heat your cooking oil in a non-stick skillet over medium-high heat until it shimmers. Carefully place the fish skin-side down in the hot pan and cook without moving it for several minutes, until the skin is golden brown and crisp. Gently flip the fish and cook for another few minutes until the flesh is opaque and flakes easily with a fork. Serve immediately with a squeeze of calamansi or lemon and your favorite simple side.
Pay close attention to not overcrowding the pan if you are cooking multiple fillets; this will lower the oil temperature and prevent the skin from getting crispy. The cooking time will vary depending on the thickness of your fish, so keep a close eye on it. The inviting aroma of perfectly searing fish will be a testament to the simple yet profound transformation of a quality ingredient.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegantly simple. It’s a celebration of fresh flavors, quick cooking, and the pure pleasure of enjoying a simply prepared yet profoundly flavorful dish, inspired by the artistry of Select Oyster Bar.
Chef’s Notes: Honey Citrus Char
- Preheat broiler fully – High heat ensures quick caramelization and locks in moisture.
- Segment citrus cleanly – Removing pith and membranes avoids bitterness and keeps the sauce vibrant.
- Marinate briefly for flavor – Just 5 minutes infuses the fish without overpowering its delicate taste.
- Use a rimmed sheet as spacer – Brings fish closer to heat for better browning if rack sits low.
- Serve with salad and bread – A crisp salad and crusty loaf soak up the citrus sauce beautifully.
- Swap fish if needed – Trout or salmon work well; adjust broiling time slightly.
- Add herbs to the sauce – Dill, parsley, or mint add freshness and complexity.
- Stir in Dijon for depth – A teaspoon of mustard enriches the citrus dressing.
- Use flaky salt for texture – Adds crunch and visual appeal to the final plating.
- Plate immediately after broiling – Keeps fish tender and sauce bright.
Honey Citrus Char
Get ready to dazzle your dinner guests with this speedy Honey Citrus Char! Imagine tender arctic char fillets kissed by a sweet honey-lemon marinade, broiled to a perfect caramelized finish, then crowned with a lively citrus-chive sauce. It’s a burst of sunshine on the plate and on your palate—just 40 minutes from start to finish. Perfect for weeknight cooking or a light dinner party entrée, this recipe proves healthy seafood can be effortless and spectacular. Easy, bright, and irresistibly fresh!
4
servings30
minutes5
minutes214
kcal5
minutes40
minutesKeep the screen of your device on
Ingredients
- Marinade Fish
4 3–4 oz arctic char fillets, patted dry
1 tablespoon honey
1 tablespoon fresh lemon juice about ½ lemon
1 tablespoon extra-virgin olive oil
- Citrus-Chive Dressing
Segments from 4 small oranges navel or tangerine
Segments from 1 lemon
2 tablespoons extra-virgin olive oil
2 tablespoons minced chives
Pinch flaky sea salt
- Pan Prep
1 teaspoon grapeseed or avocado oil for pan
Freshly ground black pepper to taste
- Alternative Ingredients
Honey → pure maple syrup vegan option
Arctic char → salmon or trout fillets
Extra-virgin olive oil → avocado or sunflower oil
Grapeseed oil → canola oil or refined coconut oil
Chives → thinly sliced scallions or parsley
Oranges/Lemon → mixed citrus like blood oranges or lime
Flaky sea salt → kosher salt or fine sea salt
Black pepper → white pepper or omit for low spice
Directions
- Broiler Setup Rack Placement – Position an oven rack about 3 inches from your broiler element. Preheating at high heat (5 minutes) ensures a sizzling surface so the fish caramelizes quickly. If your rack sits 4 inches down, invert a rimmed baking sheet as a spacer—this brings the fish closer to the heat source.
- Citrus Segments Juice Extraction – Use a sharp chef’s knife to trim fruit ends, then remove peel and pith, collecting all juices in a bowl (about 10 minutes). Segment each orange and lemon by slicing between membranes—this method yields clean sections without bitter bits. Optional: reserve any leftover juice for salad dressing or cocktails.
- Marinade Mix Fish Bath – Combine 1 Tbsp honey, 1 Tbsp lemon juice, and 1 Tbsp olive oil in a shallow dish. Add the char fillets, turning gently to coat all sides (5 minutes marinating). Marinades unlock flavor and help the fish brown evenly under high heat.
- Pan Prep Broiling – Lightly brush a roasting pan or baking sheet with grapeseed oil to prevent sticking (2 minutes). Remove fillets from marinade, letting excess drip off; discard marinade. Season with flaky salt and optional pepper, then slide under the broiler for 4–5 minutes until edges crisp and flesh flakes easily.
- Sauce Assembly Plating – While fish broils, stir remaining olive oil into citrus segments with minced chives and a pinch of salt (2 minutes). Once broiled, transfer char to a serving platter and spoon sauce generously over each fillet (2 minutes). Optional: garnish with extra chives or a sprig of dill for color contrast.
Equipment
- Chef’s Knife
- Cutting Board
- roasting pan
- baking sheet
- Mixing Bowls
- measuring cups and spoons
Notes
- Ensure your broiler is fully preheated for a quick sear—this locks in moisture and builds flavor.
- Serve alongside a crisp green salad and crusty bread to soak up every drop of citrus sauce.
- Swap in trout or salmon if arctic char isn’t available; just adjust broiling time by a minute or two.
- Add fresh dill, parsley, or mint to the sauce for a herbaceous twist.
- For extra depth, stir in a teaspoon of Dijon mustard to the citrus dressing.
Nutrition Facts
- Serving Size: 1g
- Calories: 214kcal
- Fat: 16g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 2.5g
- Monounsaturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 180mg
- Potassium: 420mg
- Carbohydrates: 6g
- Fiber: 1.2g
- Sugar: 5.3g
- Protein: 17g
- Vitamin A: 0.45IU
- Vitamin C: 20mg
- Calcium: 25mg
- Iron: 0.7mg
FAQs: Honey Citrus Char
Can I use salmon instead of arctic char?
Yes, salmon works beautifully with this marinade and broiling method. Many seafood lovers at Select Oyster Bar enjoy this substitution for its rich texture. While arctic char is leaner, the flavors still shine just as brightly at Select Oyster Bar with salmon.
What sides pair best with this dish?
A crisp salad, roasted asparagus, or crusty bread complements the citrus sauce perfectly. At Select Oyster Bar, this dish is often served with seasonal vegetables for balance. Guests at Select Oyster Bar also love pairing it with a chilled white wine or sparkling water.
Can I make this ahead?
Not recommended. Best served fresh. You can segment citrus and prep sauce ahead, but broil fish just before serving.
Is it okay to skip the citrus segments?
While the dish is still tasty without them, citrus adds brightness and depth to every bite. Select Oyster Bar features similar flavor profiles in their seasonal fish plates. The vibrant finish the citrus brings is a signature move at Select Oyster Bar.
What can I do with the leftover citrus juice?
Use it in a vinaigrette, cocktail, or freeze it in ice cube trays for later. At Select Oyster Bar, nothing goes to waste—citrus juice is often repurposed creatively. Following Select Oyster Bar’s example can elevate your home kitchen techniques too.
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