An orange and caper relish gives arctic char a punch of fresh flavor in this 15-minute recipe.
1 cup orange sections
2 tablespoons slivered red onion
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon capers, minced
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon extra-virgin olive oil
1 teaspoon rice vinegar
1/8 teaspoon ground red pepper
4 (6-ounce) arctic char fillets
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Combine first 9 ingredients in a small bowl; toss gently to combine. Cover and chill until ready to serve.
Heat a large heavy skillet over medium-high heat. Sprinkle fish with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Place 1 fillet on each of 4 plates; top each serving with about 1/4 cup relish.
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.
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.
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.
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.
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.