Grilled Char with Yukon Golds and Tomato-Red Onion Relish

YIELD: 4 servings (serving size: 1 fillet, about 5 potato halves, and 1/2 cup relish) HANDS-ON: 20 MINUTES TOTAL: 1 HOURS, 30 MINUTES Amount per serving Calories: 357 Fat: 13.4g Saturated fat: 2.8g Monounsaturated fat: 6.5g Polyunsaturated fat: 2.3g Protein: 32.1g Carbohydrate: 25.6g Fiber: 2.8g Cholesterol: 141mg Iron: 1.9mg Sodium: 704mg Calcium: 47mg

Photo by Kathy M.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from myrecipes.com

Ingredients

  • 1

    small red onion, vertically sliced

  • 4

    (6-ounce) center-cut arctic char or salmon fillets

  • 1

    pound small Yukon gold or red potatoes

  • 1

    tablespoon chopped fresh thyme

  • 2

    tablespoons extra-virgin olive oil, divided

  • 1

    teaspoon kosher salt, divided

  • 1/2

    teaspoon freshly ground black pepper, divided

  • 1

    pint heirloom cherry or grape tomatoes, quartered

  • 2

    tablespoons finely chopped fresh mint

  • 1

    tablespoon capers, chopped

  • 2

    teaspoons sherry vinegar

  • 2

    teaspoons Dijon mustard

  • Cooking spray

Directions

1. Place onion in a small bowl; add water to cover. Let stand for 30 minutes. Drain. Set aside. 2. Arrange fish fillets in a single layer on a large plate lined with paper towels. Let stand, uncovered, in refrigerator for 1 hour (to allow surface to dry). 3. Preheat grill to medium-high heat. 4. Place potatoes in a large saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Cut potatoes in half. Combine potatoes, thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a bowl, tossing to coat. Thread potatoes onto 4 (6-inch) skewers with cut sides facing out. 5. Combine onion, remaining 1 tablespoon oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, tomatoes, mint, capers, vinegar, and mustard in a bowl; toss gently. Set aside. 6. Sprinkle remaining 3/8 teaspoon salt and 1/4 teaspoon pepper evenly over fish. Place fish and potatoes, cut sides down, on grill rack coated with cooking spray. Cover and grill potatoes 6 minutes without turning. Grill fish 3 to 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with potatoes; top with tomato-onion relish. Sustainable Choice: Arctic char is a sound choice; you can also use wild Alaskan salmon in its place.

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