Grilled Arctic Char Nicoise

Grilled Arctic Char Nicoise

A lovely summer meal, this grill friendly recipe is tasty, quick and large enough to enjoy with friends on the patio. Char is a delicate fish, so use a grill mat or fish basket with tin foil underneath to catch the drippings and keep the fillet intact. Grilling vegetables always brings out their flavour. Toast the onions for just a minute or two and slice on top of your bed of lettuce. Try this grainy dijon dressing or use your favourite dressing. Enjoy!

  • Ingredients

    Salad:

    1 - 1.5 lb arctic char fillet (450 g - 675 g)

    1 bunch fresh asparagus, trimmed (450 g)

    1 pint cherry tomatoes (255 g)

    4 large green onions (4)

    1.5 lbs mixed mini potatoes (680 g)

    4 eggs (4)

    ½ cup Kalamata olives (125 mL)

    1 package of mixed greens (142 g)

    salt and pepper to taste

    Large metal or bamboo skewers

    Dressing:

    ½ cup canola oil (125 mL)

    zest and juice of 1 lemon (1)

    2 Tbsp grainy Dijon dressing (30 mL)

    1 Tbsp maple syrup (15 mL)

    1 Tbsp fresh tarragon, minced (15 mL)

    ⅛ tsp salt (0.5 mL)

    ⅛ tsp pepper (0.5 mL)

     

  • Directions
    1. If using bamboo skewers, soak in water for at least 30 minutes before grilling.
    2. Heat grill to 300°F (150°C).
    3. In a large pot, add potatoes and bring to a constant boil. Remove when fork tender, about 10 minutes, drain and allow to cool.
    4. In a medium sized pot, add eggs and water to cover eggs. Bring to a boil and cook at a boil for approximately 10 minutes.  Remove from heat, rinse eggs in pot under cold water to cool before peeling. Once cool, peel, slice in half lengthwise and set aside.
    5. Add tomatoes to metal or bamboo skewers, lightly spray with canola cooking spray and season with salt and pepper.
    6. On a metal tray, add asparagus, lightly spray with canola cooking spray and season with salt and pepper.
    7. Place fish fillet on plate and season with salt and pepper.
    8. On one side of your barbecue, lay down a grill mat. Add tomato skewers.
    9. On grated side of barbecue, lay asparagus down perpendicular to the grill to ensure asparagus does not fall through.
    10. Lay onions down with asparagus. Cook onions turning often. Remove when browned (1-2 minutes). Set aside covered.
    11. Turn tomato skewers and asparagus frequently. Remove when evenly browned on all sides (5-7 minutes). Set aside covered.
    12. Place char on grill mat skin side down. If you do not have a grill mat, cook fish in fish basket skin side down on a piece of aluminum foil to catch oily drippings. Cook char for 7-10 minutes until skin appears brown and crispy.
    13. With barbecue tools, gently lift the fish on all sides to unstick it from the grill mat. Carefully flip the fish over. If using a fish basket simply turn the fish over. Cook on fleshy side for 1-2 minutes. Carefully remove from barbecue. Set aside.
    14. In a small bowl or jar with a lid, combine dressing ingredients. Whisk or shake to combine and set aside.
    15. On a large platter lined with greens, add whole grilled char to centre of platter. Add groups of sides around the edge of the fish. Dress char, potatoes, tomatoes and asparagus.
    16. Serve family-style.  

Nutritional Analysis

Servings
4
Calories
576
Total Fat
28.9 g
Saturated Fat
3 g
Cholesterol
170 mg
Sodium
345 mg
Carbohydrates
41.9 g
Fiber
7 g
Sugars
8.1 g
Protein
38 g
Potassium
1316 mg