Dinner

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.

Prep Time

Servings

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)

1/2 cup Kalamata olives (125 mL)

1 package of mixed greens (142 g)

salt and pepper to taste

Large metal or bamboo skewers

Dressing

1/2 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)

1/8 tsp salt (0.5 mL)

1/8 tsp pepper (0.5 mL)

If using bamboo skewers, soak in water for at least 30 minutes before grilling.
Heat grill to 300°F (150°C).
In a large pot, add potatoes and bring to a constant boil. Remove when fork tender, about 10 minutes, drain and allow to cool.
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.
Add tomatoes to metal or bamboo skewers, lightly spray with canola cooking spray and season with salt and pepper.
On a metal tray, add asparagus, lightly spray with canola cooking spray and season with salt and pepper.
Place fish fillet on plate and season with salt and pepper.
On one side of your barbecue, lay down a grill mat. Add tomato skewers.
On grated side of barbecue, lay asparagus down perpendicular to the grill to ensure asparagus does not fall through.
Lay onions down with asparagus. Cook onions turning often. Remove when browned (1-2 minutes). Set aside covered.
Turn tomato skewers and asparagus frequently. Remove when evenly browned on all sides (5-7 minutes). Set aside covered.
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.
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.
In a small bowl or jar with a lid, combine dressing ingredients. Whisk or shake to combine and set aside.
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.
Serve family-style.

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)

1/2 cup Kalamata olives (125 mL)

1 package of mixed greens (142 g)

salt and pepper to taste

Large metal or bamboo skewers

Dressing

1/2 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)

1/8 tsp salt (0.5 mL)

1/8 tsp pepper (0.5 mL)

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Did you know?

Canola is used in biofuel production because it’s low-carbon, sustainable and renewable.

Directions

If using bamboo skewers, soak in water for at least 30 minutes before grilling.
Heat grill to 300°F (150°C).
In a large pot, add potatoes and bring to a constant boil. Remove when fork tender, about 10 minutes, drain and allow to cool.
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.
Add tomatoes to metal or bamboo skewers, lightly spray with canola cooking spray and season with salt and pepper.
On a metal tray, add asparagus, lightly spray with canola cooking spray and season with salt and pepper.
Place fish fillet on plate and season with salt and pepper.
On one side of your barbecue, lay down a grill mat. Add tomato skewers.
On grated side of barbecue, lay asparagus down perpendicular to the grill to ensure asparagus does not fall through.
Lay onions down with asparagus. Cook onions turning often. Remove when browned (1-2 minutes). Set aside covered.
Turn tomato skewers and asparagus frequently. Remove when evenly browned on all sides (5-7 minutes). Set aside covered.
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.
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.
In a small bowl or jar with a lid, combine dressing ingredients. Whisk or shake to combine and set aside.
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.
Serve family-style.

Nutritional Analysis

Calories

576

Total Fat

28.9 g

Saturated Fat

3 g

Cholesterol

170 mg

Sodium

345 mg

Carbohydrates

41.9 g

Fiber

7 g

Protein

38 g

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When you get to know Canadian Canola, you just might fall in love.