This dish was so different and delicious - it will become part of my regular rotation. Followed the recipe as written, except that I substituted salmon for the arctic char (hard to find in Louisiana!). Took longer to prepare than 15 minutes (it took me that long to section the orange and remove the pith). We happen to love capers and I would agree that if you don't, don't bother making this recipe.
Arctic Char with Orange-Caper Relish
NaRa2007 Posted: 03/30/11
Belladonna714 Posted: 03/28/11
This was a delicious combination of flavors. I used cara cara oranges for the sections (which I coarsely chopped) juice and rind. I also used sweet onion and wild king salmon. This was easy enough for a weeknight meal but presentable enough for company. I served this with a side salad. I will make this again.
JoannahZ Posted: 03/29/11
I used salmon because I could not find arctic char. I did not like this recipe, but I think it was more a matter of personal taste than a problem with the recipe itself. I loved the oranges, but really disliked the flavor of the capers in the relish. And without the relish, it's just a salmon fillet with salt & pepper. My husband liked it slightly better than I did, but not enough to want me to make it again. If you don't generally like capers, you're probably not going to like this recipe because they are prominent.
Lemanne Posted: 02/28/11
Took a little longer than 30 minutes to prepare, but was wonderful! We had to sub salmon, but it was no problem.
PaulaWK Posted: 03/16/11
Delicious dish. I also substituted salmon. The orange-caper relish has just the right amount of cayenne pepper to compliment the sweetness and saltiness of the oranges and capers. I will definitely make this dish again and would serve at a dinner party.
daneanp Posted: 03/01/14
Used salmon here as well. Everyone loved it, even my picky teenager who typically hates capers. I grilled the salmon on our Traeger BBQ. It went together quickly. Served with saffron rice and steamed broccoli.