Grilled Char with Yukon Golds and Tomato-Red Onion Relish

Photo: Anna Williams; Styling: Pam Morris

Soaking the onions in cool water removes some of their harsh bite.

Yield: 4 servings (serving size: 1 fillet, about 5 potato halves, and 1/2 cup relish)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

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

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

Preparation

  1. 1. Place onion in a small bowl; add water to cover. Let stand for 30 minutes. Drain. Set aside.
  2. 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. 3. Preheat grill to medium-high heat.
  4. 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. 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. 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.
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