Arctic Char with Pistachio Orange Vinaigrette Recipe

Arctic Char with Pistachio Orange Vinaigrette Recipe

  • 4 (6-ounce) pieces arctic char fillet with skin
  • 3 tablespoons pistachio or pecan oil, divided
  • 1 navel orange
  • 1 tablespoon fresh lemon juice, or to taste
  • 1 scallion, thinly sliced
  • 2 tablespoons chopped pistachios or pecans
  1. Preheat broiler.
  2. Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.
  3. Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
  4. Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
  5. Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.
  6. Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.
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