Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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

J. Kenji Lopez-Alt
Recipe by Cooking Light June 2011

Gallery

Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
4 servings (serving size: 1 fillet, about 5 potato halves, and 1/2 cup relish)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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).

  • Preheat grill to medium-high heat.

  • 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.

  • 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.

  • 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.

Nutrition Facts

357 calories; fat 13.4g; saturated fat 2.8g; mono fat 6.5g; poly fat 2.3g; protein 32.1g; carbohydrates 25.6g; fiber 2.8g; cholesterol 141mg; iron 1.9mg; sodium 704mg; calcium 47mg.
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