Grilled Arctic Char Nicoise - Hello Canola

Name: Grilled Arctic Char Nicoise - Hello Canola
Ingredients: Dinner; 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.; 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.; 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.

hellocanola.ca

A lovely summer meal, this grill friendly recipe is tasty, quick and large enough to enjoy with friends on the patio.

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Ingredients

Dinner
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.
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.
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.