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. 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!
Updated
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
- 1.5 lbs mixed mini potatoes (680 g)
- 4 eggs
- 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
- 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)
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 |
| Sugar | 8.1 g |
| Protein | 38 g |
| Potassium | 1316 mg |
