ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Char with Yukon Golds and Tomato-Red Onion Relish

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 20 mins
Total time 1 hr, 30 mins
Yield 4 servings (serving size: 1 fillet, about 5 potato halves, and 1/2 cup relish)
Soaking the onions in cool water removes some of their harsh bite.

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

Nutrition Information

  • calories 357
  • fat 13.4 g
  • satfat 2.8 g
  • monofat 6.5 g
  • polyfat 2.3 g
  • protein 32.1 g
  • carbohydrate 25.6 g
  • fiber 2.8 g
  • cholesterol 141 mg
  • iron 1.9 mg
  • sodium 704 mg
  • calcium 47 mg

How to Make It

  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.

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