Hands-on Time
20 Mins
Total Time
1 Hour 30 Mins
Yield
4 servings (serving size: 1 fillet, about 5 potato halves, and 1/2 cup relish)
Photo: Anna Williams; Styling: Pam Morris

How to Make It

Step 1

Place onion in a small bowl; add water to cover. Let stand for 30 minutes. Drain. Set aside.

Step 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).

Step 3

Preheat grill to medium-high heat.

Step 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.

Step 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.

Step 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.

Step 7

Sustainable Choice: Arctic char is a sound choice; you can also use wild Alaskan salmon in its place.

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