Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
20 Mins
Total Time
1 Hour 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.

How to Make It

Step 1

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

Step 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).

Step 3

Preheat grill to medium-high heat.

Step 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.

Step 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.

Step 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.

Step 7

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

Ratings & Reviews

carolfitz's Review

ABB790
June 10, 2011
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.

ABB790's Review

carolfitz
June 09, 2011
made this last night and it was a big hit. very interesting and tasty! not a quick recipe, but worth it. that said, everyone agreed that it would be better if there were fewer and smaller onion pieces