Made to recipe with salmon and somewhat less than a half cup of onion. (We'd made the grilled potatoes a couple times before, to serve with other mains.) Gorgeous on the plate, great flavor combos. Lovely summer supper.
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)
More From Cooking Light
Total: 1 Hour, 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
- 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
- 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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