Grilled Char with Yukon Golds and Tomato-Red Onion Relish


  • 2 teaspoons Dijon mustard
  • 2 teaspoons sherry vinegar
  • ½ teaspoon freshly ground black pepper, divided
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon chopped fresh thyme
  • Cooking spray
  • 1 tablespoon capers, chopped
  • + 6 more ingredients
    • 2 tablespoons finely chopped fresh mint
    • 1 pint heirloom cherry or grape tomatoes, quartered
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 pound small Yukon gold or red potatoes
    • 4 (6-ounce) center-cut arctic char or salmon fillets
    • 1 small red onion, vertically sliced

1. Place onion in a small bowl; add water to cover. Let stand for 30 minutes. Drain. Set aside. 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). 3. Preheat grill to medium-high heat. ...

View full recipe at SpringPad


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