Grilled Char with Yukon Golds and Tomato-Red Onion Relish

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon capers chopped
• 2 teaspoons dijon mustard 
• 2 tablespoons mint leaves fresh finely chopped
• 1 tablespoon thyme sprigs fresh chopped
• 1 pint grape tomatoes quartered
• 1 teaspoon kosher salt divided
• 2 tablespoons olive oil extra virgin extra-virgin divided
• 1 small onion red vertically sliced
• 24 ounce salmon fillet 
• 2 teaspoons sherry vinegar 
• 1 pound potatoes - remove skin red

Equipment

• bowl
• paper towels
• sauce pan
• grill
• skewers

Directions

1. Place onion in a small bowl; add water to cover.
2. Let stand for 30 minutes.
3. Drain. Set aside.
4. Arrange fish fillets in a single layer on a large plate lined with paper towels.
5. Let stand, uncovered, in refrigerator for 1 hour (to allow surface to dry).
6. Preheat grill to medium-high heat.
7. Place potatoes in a large saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat; simmer 15 minutes or until tender.
8. Drain; cool slightly.
9. Cut potatoes in half.
10. Combine potatoes, thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a bowl, tossing to coat. Thread potatoes onto 4 (6-inch) skewers with cut sides facing out.
11. Combine onion, remaining 1 tablespoon oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, tomatoes, mint, capers, vinegar, and mustard in a bowl; toss gently. Set aside.
12. Sprinkle remaining 3/8 teaspoon salt and 1/4 teaspoon pepper evenly over fish.
13. Place fish and potatoes, cut sides down, on grill rack coated with cooking spray. Cover and grill potatoes 6 minutes without turning. Grill fish 3 to 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
14. Serve fish with potatoes; top with tomato-onion relish.
15. Sustainable Choice: Arctic char is a sound choice; you can also use wild Alaskan salmon in its place.